Hake fillets 200g x 4 Garlic 4 cloves, chopped finely Parsley a small bunch, stalks removed Salted butter 250g, softened Oil for cooking Fennel 1 bulb, peeled and sliced Onion 1, peeled and sliced Celery 2 sticks, peeled and sliced White wine 200ml Salt for seasoning Lemon 1

With a hand blender, blitz the garlic and parsley until roughly chopped, then add the soft butter and mix well. Wrap in clingfilm and chill. Once firm, take half of the garlic and parsley butter and divide into 4 knobs (the rest can go back in the fridge for another day). Preheat the oven to 180°c and heat an ovenproof dish for 5 minutes. When hot, pour a drizzle of oil into the dish and add the sliced fennel, onion and celery. Stir briefly and place back in the oven for 5 minutes. Once the vegetables have taken on a little colour, pour in the white wine, add a pinch of salt, cover with parchment and place back in the oven for 15 minutes. If too dry, add a little water to stop the vegetables from catching on the bottom. Once the vegetables are soft, place the hake portions on top, season well and put back in the oven for 5 minutes uncovered. Remove the dish from the oven and place one knob of garlic and parsley butter on top of each hake portion. Place back in the oven for a further 5 minutes until the butter has completely melted over the fish. To finish, generously squeeze fresh lemon juice over the fish.

Mains

Baked hake with fennel, parsley and garlic butter

This simple dish makes a delicious Friday night fish supper

Added on August 24, 2017

Tim Barnes, head chef of Outlaw’s Fish Kitchen in Port Isaac, shares his recipe for baked hake with fennel, parsley and garlic butter

www.outlaws.co.uk/fishkitchen

Serves 4

Oven temp 180°c

You will need

Hake fillets 200g x 4
Garlic 4 cloves, chopped finely
Parsley a small bunch, stalks removed
Salted butter 250g, softened
Oil for cooking
Fennel 1 bulb, peeled and sliced
Onion 1, peeled and sliced
Celery 2 sticks, peeled and sliced
White wine 200ml
Salt for seasoning
Lemon 1

Method

With a hand blender, blitz the garlic and parsley until roughly chopped, then add the soft butter and mix well. Wrap in clingfilm and chill.
Once firm, take half of the garlic and parsley butter and divide into 4 knobs (the rest can go back in the fridge for another day).
Preheat the oven to 180°c and heat an ovenproof dish for 5 minutes.
When hot, pour a drizzle of oil into the dish and add the sliced fennel, onion and celery. Stir briefly and place back in the oven for 5 minutes.
Once the vegetables have taken on a little colour, pour in the white wine, add a pinch of salt, cover with parchment and place back in the oven for 15 minutes. If too dry, add a little water to stop the vegetables from catching on the bottom.
Once the vegetables are soft, place the hake portions on top, season well and put back in the oven for 5 minutes uncovered.
Remove the dish from the oven and place one knob of garlic and parsley butter on top of each hake portion. Place back in the oven for a further 5 minutes until the butter has completely melted over the fish.
To finish, generously squeeze fresh lemon juice over the fish.

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You will need

Hake fillets 200g x 4
Garlic 4 cloves, chopped finely
Parsley a small bunch, stalks removed
Salted butter 250g, softened
Oil for cooking
Fennel 1 bulb, peeled and sliced
Onion 1, peeled and sliced
Celery 2 sticks, peeled and sliced
White wine 200ml
Salt for seasoning
Lemon 1

Method

With a hand blender, blitz the garlic and parsley until roughly chopped, then add the soft butter and mix well. Wrap in clingfilm and chill.
Once firm, take half of the garlic and parsley butter and divide into 4 knobs (the rest can go back in the fridge for another day).
Preheat the oven to 180°c and heat an ovenproof dish for 5 minutes.
When hot, pour a drizzle of oil into the dish and add the sliced fennel, onion and celery. Stir briefly and place back in the oven for 5 minutes.
Once the vegetables have taken on a little colour, pour in the white wine, add a pinch of salt, cover with parchment and place back in the oven for 15 minutes. If too dry, add a little water to stop the vegetables from catching on the bottom.
Once the vegetables are soft, place the hake portions on top, season well and put back in the oven for 5 minutes uncovered.
Remove the dish from the oven and place one knob of garlic and parsley butter on top of each hake portion. Place back in the oven for a further 5 minutes until the butter has completely melted over the fish.
To finish, generously squeeze fresh lemon juice over the fish.