Baked hake with green sauce and fennel salad recipe
 Pan-fried hake with a crunchy topping, served with a zingy green sauce. A perfect supper for friends! 165g/6oz unsalted butter265g/9oz panko or sourdough breadcrumbs 2 tsp sea saltglug of olive oil4 x 150g/5½oz–200g/7oz hake fillet, skin-on, pin-boned 165g/6oz unsalted butter 265g/9oz panko or sourdough breadcrumbs 2 tsp sea salt glug of olive oil 4 x 150g/5½oz–200g/7oz hake fillet, skin-on, pin-boned 1 bunch flatleaf parsley½ bunch fresh tarragon4–6 anchovy fillets1 tbsp small capers2 cloves garlic, roughly chopped1 tsp Dijon mustard1 unwaxed lemon, finely grated zest only2 tbsp red wine vinegar4–6 tbsp olive oil 1 bunch flatleaf parsley ½ bunch fresh tarragon 4–6 anchovy fillets 1 tbsp small capers 2 cloves garlic, roughly chopped 1 tsp Dijon mustard 1 unwaxed lemon, finely grated zest only 2 tbsp red wine vinegar 4–6 tbsp olive oil 1 garlic clove, crushed1 orange, finely grated zest and juice2 tbsp white wine vinegar1 tsp Dijon mustard2 tbsp olive oil2 fennel bulbs, thinly sliced on a mandolin2 green apples, cored, sliced and cut into matchsticks1 tbsp finely chopped fresh dill 1 garlic clove, crushed 1 orange, finely grated zest and juice 2 tbsp white wine vinegar 1 tsp Dijon mustard 2 tbsp olive oil 2 fennel bulbs, thinly sliced on a mandolin 2 green apples, cored, sliced and cut into matchsticks 1 tbsp finely chopped fresh dill Method Preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in an ovenproof frying pan over a medium–high heat until it starts to turn brown. Add the breadcrumbs and salt and cook until golden brown. Tip the mixture onto a plate and leave to cool. Wipe out the pan. Heat the oil in the frying pan over a medium–high heat. Add the hake and cook for 2–3 minutes. Turn the fish over and top with the breadcrumb mixture. Transfer to the oven and bake for 4 minutes, or until cooked through. Meanwhile, for the green sauce, blend together the parsley, tarragon, anchovies, capers and garlic in a food processor. Add the mustard, lemon zest and vinegar, then with the engine running pour in the oil until you have a smooth sauce. For the salad, make a vinaigrette by mixing together the garlic, orange zest and juice, vinegar, mustard and oil in a small bowl. Put the fennel, apple and dill in large bowl and toss with the vinaigrette.Serve the fish with the green sauce and the salad alongside. Preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in an ovenproof frying pan over a medium–high heat until it starts to turn brown. Add the breadcrumbs and salt and cook until golden brown. Tip the mixture onto a plate and leave to cool. Wipe out the pan. Preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in an ovenproof frying pan over a medium–high heat until it starts to turn brown. Add the breadcrumbs and salt and cook until golden brown. Tip the mixture onto a plate and leave to cool. Wipe out the pan. Heat the oil in the frying pan over a medium–high heat. Add the hake and cook for 2–3 minutes. Turn the fish over and top with the breadcrumb mixture. Transfer to the oven and bake for 4 minutes, or until cooked through. Heat the oil in the frying pan over a medium–high heat. Add the hake and cook for 2–3 minutes. Turn the fish over and top with the breadcrumb mixture. Transfer to the oven and bake for 4 minutes, or until cooked through. Meanwhile, for the green sauce, blend together the parsley, tarragon, anchovies, capers and garlic in a food processor. Add the mustard, lemon zest and vinegar, then with the engine running pour in the oil until you have a smooth sauce. Meanwhile, for the green sauce, blend together the parsley, tarragon, anchovies, capers and garlic in a food processor. Add the mustard, lemon zest and vinegar, then with the engine running pour in the oil until you have a smooth sauce. For the salad, make a vinaigrette by mixing together the garlic, orange zest and juice, vinegar, mustard and oil in a small bowl. Put the fennel, apple and dill in large bowl and toss with the vinaigrette. For the salad, make a vinaigrette by mixing together the garlic, orange zest and juice, vinegar, mustard and oil in a small bowl. Put the fennel, apple and dill in large bowl and toss with the vinaigrette. Serve the fish with the green sauce and the salad alongside. Serve the fish with the green sauce and the salad alongside.