Hake with Provençal Sauce

Method

1. Remove the hake from the fridge 15 minutes before you intend on cooking. 

2. To make the sauce, choose a medium-sized heavy-based saucepan and warm the golden rapeseed oil on medium-low heat.

3. Add the shallot, fennel and minced garlic, season with salt and pepper. Sweat until translucent. Add the bay leaf, oregano, chopped rosemary and cook for a further 2 minutes.

4. Turn the heat up to medium-high and add the white wine. Reduce until syrupy.

5. Add the chopped tomatoes and caster sugar, reduce the heat to medium low and cook for 8-10 minutes.

6. Remove and discard the bay leaf.

7. To finish, add the olives, capers and chopped chervil. Taste to correct the seasoning. Set aside to serve warm.

8. Preheat the oven to 200°C/gas 7.

9. Pat dry any excess moisture from the fish and season with fine sea salt.

10. Preheat your frying pan on medium-high for 2 minutes.

11. Add 2 tbsp of rapeseed oil before placing the hake in the pan. Lay the fillet skin-side down and away from you, to avoid oil splatters.

12. Once in the pan, do not disturb the fillet or move the pan. Allow the crust of caramelisation to develop evenly, approximately 2-3 minutes, until the fish is cooked 60 percent of the way. Using a fish slice, confidently lift the fillet from the pan and place on a tray.

13. Place in the preheated oven for 4-5 minutes, depending on the size of the fish.

14. Once cooked, dress the fish with a squeeze of fresh lemon juice and serve with the warm Provençal sauce.