Oven-crumbed hake fillets with pea purée

Ingredients

For 1 serving

• Hake200 g
• Breadcrumbs25 g
• Eggs0.5
• Peas150 g
• Potatoes100 g
• Mint3 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs, fish,

In season: April – June

Method

1. Preheat a fan oven to 210 °C and put a pan of water on to boil. Peel the potatoes and cut them into roughly 1.5 cm cubes.
2. Pat the hake fillets dry, remove any bones and season with salt and pepper. Dip them in the beaten egg, let the excess drip off, then coat them in the breadcrumbs, pressing well.
3. Lay them on a lined tray, drizzle with half the oil and bake for 12 minutes, until the coating is golden and crisp.
4. Meanwhile, when the water boils, salt it and cook the potatoes and peas over medium heat for 12 minutes, until the potatoes mash easily; drain, keeping a small ladle of the cooking water.
5. Blend the peas and potatoes with the mint leaves, the remaining oil, salt and a little of the cooking water until smooth and soft.
6. Serve the fish with the pea purée.