Baked hake with green sauce and fennel salad

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 4


Pan-fried hake with a crunchy topping, served with a zingy green sauce. A perfect supper for friends!

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Ingredients

  • 165g/6oz unsalted butter
  • 265g/9oz panko or sourdough breadcrumbs
  • 2 tsp sea salt
  • glug of olive oil
  • 4 x 150g/5½oz–200g/7oz hake fillet, skin-on, pin-boned

For the green sauce

  • 1 bunch flatleaf parsley
  • ½ bunch fresh tarragon
  • 4–6 anchovy fillets
  • 1 tbsp small capers
  • 2 cloves garlic, roughly chopped
  • 1 tsp Dijon mustard
  • 1 unwaxed lemon, finely grated zest only
  • 2 tbsp red wine vinegar
  • 4–6 tbsp olive oil

For the apple and fennel salad

  • 1 garlic clove, crushed
  • 1 orange, finely grated zest and juice
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 2 tbsp olive oil
  • 2 fennel bulbs, thinly sliced on a mandolin
  • 2 green apples, cored, sliced and cut into matchsticks
  • 1 tbsp finely chopped fresh dill
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