Classic & Familiar

Baby Hake with Fennel and Pangrattato

Serves 4

Recipe and Food Photography by Georgia East

Ingredients

  • 1 800g box of I&J Yankee Clippers
  • 1 large fennel bulb
  • 1 large orange
  • 200ml breadcrumbs
  • 2 sprigs of fresh rosemary, leaves finely chopped
  • 2 cloves of garlic, crushed
  • Olive oil
  • Coarse ground sea salt and black pepper

Method

  • Preheat the oven to 220°C.
  • Use a sharp knife to thinly slice the fennel. Scatter the slices into the base of an oven-proof dish.
  • Remove the I&J Yankee Clippers from their packaging and arrange them on top of the fennel. Squeeze the orange and pour the juice over the fish.
  • In a bowl, combine the breadcrumbs with the chopped rosemary and the crushed garlic and season with salt and pepper. Spoon the breadcrumbs over the top of the baby hake and drizzle over 2 to 3 tablespoons of olive oil.
  • Bake the fish for 35-40 minutes or until cooked through.
  • Serve the baby hake with salad greens and the roasted fennel.

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