This Fish Loaf is ideal for a Picnic if you make it in a Kilner Jar and slather it on crusty bread like a pate.
Preheat the oven to 180˚C/350˚F/gas mark 4. Line a loaf tin with greaseproof paper.
Place the fish in a saucepan of gently simmering water and poach for 7 to 8 minutes, depending on how thick the fillets are. Allow to cool in the poaching liquid before
removing from the saucepan.
Drizzle 1 tablespoon of the olive oil into a saucepan set over a low heat. Add the grated courgette and cook for 2 to 3 minutes, until softened. Remove the courgette from
the pan with a slotted spoon and set aside in a bowl.
Add the remaining tablespoon of oil and the diced red peppers. Season with salt and pepper and fry for 4 to 5 minutes. Transfer the red pepper to the bowl with the courgettes.
Flake the hake into the bowl, then add the tuna, breadcrumbs, tomato purée and crème fraîche. Stir to combine all the ingredients.
Beat the eggs in a separate bowl, then pour them over the fish mixture and stir to combine evenly. Season with salt and pepper.
Pour into the lined loaf tin. Place the loaf tin in a baking tray and fill the tray with boiling water until it comes halfway up the sides of the loaf tin. Bake in the oven for 30 minutes.
Remove from the oven and allow to stand for 20 to 25 minutes before serving. Serve with a tomato salad.