Hake with harissa, fennel and capers

Method

1. Trim the fennel, reserving the fronds for garnish, Slice the bulb thinly.

2. Cut the onion into a fine dice. Crush the garlic clove. Season your hake fillets with sea salt and freshly- cracked black pepper.

3. Heat 1 tablespoon of olive oil in a heavy-based frying pan on medium heat. Add a little butter if you wish and then add the fennel and onion.

4. Cook for around 5 minutes until the fennel and onion have softened. Add the juice of ½ lemon to the pan along with the harissa and crushed garlic. Stir into the fennel and onion and leave to cook for another 2 minutes.

5. Remove to a warm serving platter and quickly wipe down the pan. Return to the stovetop and add another tablespoon of oil. Add the hake to the pan and leave to brown and crisp up, around 6 minutes.

6. Turn the fish over and cook on the other side until just cooked in the middle.

7. Place the fillets on top of the fennel, onion and harissa. Scatter the capers over it and garnish with the reserved fennel herb and some chopped parsley.