Lemon hake with braised fennel and rye bread

Ingredients

For 1 serving

• Hake200 g
• Fennel1
• Vegetable broth100 ml
• Rye bread50 g
• Extra virgin olive oil10 g
• Lemon0.5
• Saltto taste

Contains: gluten, fish, celery,

In season: October – April

Method

1. Trim the tough base and outer layers of the fennel and cut it into wedges about 1 cm thick, keeping them joined at the base.
2. In a wide frying pan with a lid heat half the oil over medium heat and brown the wedges with a pinch of salt for 2–3 minutes per side, until lightly golden.
3. Pour in the vegetable stock, cover and braise over medium-low heat for 12–15 minutes, until the fennel is tender when pierced and the stock has almost evaporated.
4. Pat the hake dry, salt it and nestle it among the fennel; pour the lemon juice over it, cover and cook for 6–8 minutes, until opaque white and flaking with a fork.
5. Serve with the remaining oil and the rye bread.