Hake with broccoli, anchovies and potatoes

Ingredients

For 1 serving

• Hake200 g
• Broccoli200 g
• Anchovies in oil3
• Potatoes180 g
• Garlic1 clove
• Chili pepperto taste
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: October – March

Method

1. Bring a pan of water to the boil. Meanwhile wash and peel the potatoes and cut them into cubes of about 2 cm; break the broccoli into small florets and peel and slice the stalk.
2. Salt the water, cook the potatoes for 4 minutes, then add the broccoli and cook for another 6 minutes, until tender but still bright green; drain everything.
3. Heat half the oil in a wide frying pan over low heat with the peeled, crushed garlic, the chilli and the anchovy fillets, mashing them with a spoon for 2 minutes, until they melt.
4. Add the broccoli and potatoes, raise to medium heat and sauté for 3–4 minutes, until they take on the flavour and the potatoes colour; taste before salting.
5. Meanwhile pat the hake dry and season with salt and black pepper; heat the remaining oil in another pan over medium heat and cook it for 8 minutes in total, turning once, until the flesh is white and flakes.
6. Serve the fish next to the vegetables.