Cornish day boat hake, pan-fried and served on a comforting broth of beans and smoked lardons, roasted fennel and finished with a herb crumb.
A great combination of flavour and texture, yet so easy to prepare some customers' kids are cooking it!
Cooking skill required
Healthy comfort food
Nutrition (per serving)
In the box
White bean and pancetta mix
Sourdough herb crumb
You will need
a non-stick frying pan, a saucepan, a fish slice, a chef’s knife, a chopping board, tin foil, a baking tray, olive oil
- Heat the oven to 180c/Gas mark 4.
- Remove the tough outer layer of the fennel bulb then cut it in quarter lengthwise.
- Toss the fennel in a little olive oil, season with salt and pepper then wrap in foil with the thyme sprigs. Bake in the oven for 15-20 minutes.
- Chop the parsley and set aside.
- After the fennel has been cooking for ten minutes, open the foil and flip the fennel wedges over to make sure they cook evenly. Cook with the foil still open for another ten minutes or so.
- Gently heat the beans and pancetta in a saucepan. Rinse the bag out with a little water and add that to the pan too. Keep warm on a low heat while you cook the fish.
- Pat dry the hake fillet with some kitchen paper and season the skin well. Heat the frying pan on a medium heat then add a splash of olive oil to the pan and gently lay the fish, skin side down into the pan. Be careful with the hot oil, it’s best to lay the fish down away from you. Let it sizzle while you season the flesh and leave the fish to cook for a few minutes.
- Using the fish slice, carefully turn the hake over. If the skin is not yet crisp, cook for a minute or two longer before flipping. Cook for a minute or two then turn off the heat.
- Stir the chopped parsley into the beans and pancetta and remove the fennel from the oven.
- Spoon the beans and pancetta into a bowl or plate, add the fennel to the side and lay the fish onto the beans. Sprinkle over the breadcrumbs and serve immediately.