Baked hake with green sauce and fennel salad
Pan-fried hake with a crunchy topping, served with a zingy green sauce. A perfect supper for friends!
For the green sauce
For the apple and fennel salad
Preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in an ovenproof frying pan over a medium–high heat until it starts to turn brown. Add the breadcrumbs and salt and cook until golden brown. Tip the mixture onto a plate and leave to cool. Wipe out the pan.
Heat the oil in the frying pan over a medium–high heat. Add the hake and cook for 2–3 minutes. Turn the fish over and top with the breadcrumb mixture. Transfer to the oven and bake for 4 minutes, or until cooked through.
Meanwhile, for the green sauce, blend together the parsley, tarragon, anchovies, capers and garlic in a food processor. Add the mustard, lemon zest and vinegar, then with the engine running pour in the oil until you have a smooth sauce.
For the salad, make a vinaigrette by mixing together the garlic, orange zest and juice, vinegar, mustard and oil in a small bowl. Put the fennel, apple and dill in large bowl and toss with the vinaigrette.
Serve the fish with the green sauce and the salad alongside.