Hake with Green Sauce

Charmaine Lu -

  • 165g butter
  • 260g panko breadcrumbs
  • 2 tsp sea salt
  • A glug of olive oil
  • 4 x 160g hake fillets, skin on
  • For the sauce
  • 1 bunch of parsley
  • ½ bunch of tarragon
  • 1 tbsp capers
  • 2 chopped garlic cloves
  • 5 anchovy fillets
  • 1 tsp mustard
  • 1 lemon, zest only
  • 2 tbsp white wine vinegar
  • 6 tbsp olive oil
  • Preheat the oven to 200C. Melt the butter in a frying pan until just turning brown, then add the breadcrumbs and a pinch of salt and cook until golden. Tip the mixture onto a plate to cool. Heat the oil in the pan and cook the hake fillets for 4 mins, then flip the fillets and top with the breadcrumbs, pressing so they stick to the hake. Pop the pan in the oven and bake for 5 mins or until cooked.
  • Meanwhile, make the sauce by blending together the tarragon, parsley, capers, garlic and anchovies in a food processor. Add the lemon zest, mustard and vinegar, then slowly - with the engine still running - add the oil until a smooth sauce is achieved. Serve the hake fillets with the sauce, alongside your choice of steamed greens or salad.
10 mins
4 serving