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Ingredients
- 500g baby potatoes
- 40g fresh parsley, roughly chopped with stalks included
- 20g grated Parmesan
- Zest of 1 lemon
- 60g breadcrumbs
- Pinch of sea salt
- 4 skinless hake fillets, roughly 180g each
- 100g butter
- Juice of 1 lemon
- 2tbs capers
- 2tbs parsley leaves, chopped
- Bring a large pot of salted water to the boil and add the baby potatoes. Boil until just cooked – about 15 minutes (test with a knife) – then strain and set aside.
- To make the herb crumb, place the parsley, grated Parmesan, lemon zest, breadcrumbs and a pinch of salt in a blender and blend well for 30 seconds until green and fine.
- Preheat the oven to 200 degrees. Place a sheet of parchment paper on a baking tray and add the cooked baby potatoes. Crush gently with the back of a fork and place the fish fillets on top, spaced evenly. Carefully spoon the herb crumb on the fillets, pressing down gently with the back of the spoon, then bake in the oven at 200 degrees for 15 minutes.
- To make the sauce, melt the butter in a small frying pan over a medium heat. Keep an eye on it as it sizzles. As the sizzling subsides, light brown bits will appear at the base of the pan. Lower the heat at this stage and add the lemon juice and capers, mixing well. Turn off the heat and, just before serving, add the chopped parsley. Spoon the sauce over the hake and crushed potatoes and serve.
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