Lemon & rosemary crumbed hake

Prep time

10 minutes

Cooking time

60 minutes

Servings

Ingredients

For the potatoes

900g potatoes, peeled and thinly sliced

150ml milk

300ml light cream

2 garlic cloves, peeled and sliced

½ tsp grated nutmeg

Salt and ground black pepper

For the fish

4 hake fillets (skin on)

2 slices of white bread

2 sprigs of rosemary

Zest of 2 lemons, plus wedges to serve

1 tbsp olive oil

Sea salt flakes and ground black pepper

Method

Preheat the oven 180°C/ 350°F.

Place the potatoes, milk, cream, garlic, nutmeg and a little salt and pepper in a large saucepan and bring to the boil. Reduce the heat and simmer for 3 minutes, stirring regularly.

Remove from the heat and transfer the potatoes and sauce to an ovenproof baking dish. Cover with foil and bake for 40 minutes.

Remove the foil and bake for a further 15 minutes until the top is golden.

Once the potatoes have gone in for the last 15 minutes, heat the grill to medium-hot and place the fish fillets, skin-side up, on an oiled baking tray.

Brush the fillets with a little softened butter, season with salt and pepper, and then grill for 4 minutes.

Place the bread, rosemary, lemon zest, salt and pepper into a food processor and blitz to make fine breadcrumbs.

Turn the fish over and cover the fillets in the breadcrumbs.

Drizzle with olive oil, and then grill for further 4 minutes until the breadcrumb crust is golden brown and the fish is cooked through and just flaking.

Serve the fish on a bed of garlic potatoes and fresh garden salad on the side.