Hake and Shrimp Skillet with Roasted Cabbage Cream, Confit Cherry Tomatoes, and Crispy Polenta

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the green cabbage and cherry tomatoes on a large baking tray. Add half of the shallot, half of the garlic, 2 tbsp olive oil, the fresh thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Toss well.

2. 2

   2. Roast the cabbage and tomatoes for 20 minutes at 220 °C / 425 °F, stirring once halfway through. The cabbage should be browned on the edges and the tomatoes lightly collapsed.

3. 3

   3. On another tray, or on a free section of the same tray, place the firm cooked polenta. Brush it with 1 tbsp olive oil and bake for 15 to 18 minutes at 220 °C / 425 °F, turning halfway through, until crisp and golden.

4. 4

   4. Remove the roasted cherry tomatoes and set aside. Transfer the roasted cabbage, roasted shallot, and roasted garlic to a blender. Add the fish stock, 1 tbsp lemon juice, half of the lemon zest, and 1 tbsp butter. Blend until smooth and creamy. Adjust with a pinch of salt if needed.

5. 5

   5. Pat the hake fillets and shrimp dry with paper towels. Season both with the sweet paprika, the remaining salt, and the remaining black pepper.

6. 6

   6. Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. Sear the hake fillets for 2 to 3 minutes per side, until just cooked and easily flaked. Remove and keep warm.

7. 7

   7. In the same skillet, add 1 tbsp olive oil and cook the shrimp for 1 to 2 minutes per side. Add the remaining chopped shallot and garlic and cook for 30 seconds more.

8. 8

   8. Deglaze the skillet with the dry white wine and let it reduce for 2 minutes. Add the remaining lemon juice, the remaining lemon zest, and the fresh parsley. Return the hake to the skillet for 1 minute so it can mingle with the sauce.

9. 9

   9. To serve, spread the roasted cabbage cream on each plate or on a serving platter. Top with the hake fillets and shrimp, scatter over the confit cherry tomatoes, and finish with the crispy polenta on the side or over the top for texture.

10. 10

    10. Serve immediately while hot. If you need to hold the dish briefly before serving, keep the skillet and the cream separate at no more than 70 °C / 160 °F for a few minutes to avoid overcooking the fish.