Hake with Provençal Sauce

For the hake

4 x 110g fillets of hake

2 tbsp rapeseed oil

Fine salt

1 lemon

For the Provencal sauce

4 tbsp golden rapeseed oil

1 shallot, finely diced

½ a bulb fennel, finely diced

3 cloves garlic, minced

1 bay leaf

1 tsp dried oregano

2 sprigs of rosemary, chopped

75ml white wine

1 x 400g tin chopped tomato

1 tsp caster sugar

2 tbsp capers

2 tbsp green olives, chopped

Sea salt

Freshly cracked black pepper

1 bunch chervil, finely chopped