Palermo-style hake with orange and fennel salad

Ingredients

For 1 serving

• Hake200 g
• Breadcrumbs20 g
• Anchovies in oil3
• Parsley5 g
• Orange1
• Fennel120 g
• Extra virgin olive oil12 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: December – April

Method

1. Preheat a conventional oven to 200 °C. Pat the hake dry, remove any bones and lay it in a lined baking tray; season lightly with salt and pepper.
2. In a small pan heat half the oil over low heat with the anchovies in oil, mashing them with a spoon for 1–2 minutes, until they dissolve.
3. Take off the heat and mix the anchovies with the breadcrumbs and chopped parsley until the crumb is moist and loose.
4. Cover the hake with the crumb, add a squeeze of lemon juice and bake for 12 minutes, until the crust is golden and the fish flakes.
5. Meanwhile peel the orange with a knife, removing all the pith, and slice it; wash the fennel, trim the base and slice it very thinly. Dress with the remaining oil and a pinch of salt and serve with the fish.