Mediterranean Fish Pasta
For this recipe I used hake, a white fish common in Spanish, Italian and Portuguese cuisine. I first came across it when on my first training camp in Majorca. Each night once we had finished dinner, the waiter would come round and ask us what we would like for dinner the following night, hake or steak. Whenever I eat hake now it reminds me of this. Seems apt that I should share this recipe while I am currently again riding my tandem in Majorca.
Herbes de Provence is a mix of herbs found in the Provence region of France and typically contains a mix of rosemary, thyme, bay leaf, basil, oregano, marjoram and sage just to name a few. It is brilliant for instilling an authentic flavour of the Mediterranean in to meals and so this is why I use it to flavour this fish sauce. I chose to serve it with pasta, but it would go just as well with rice or couscous.