Ingredients
- 2tbs olive oil
- 4 hake steaks (200g each) cut across the bone
- Salt and pepper
- Juice of 1 lemon
- 150g diced cold butter
- 1tsp caster sugar
- 1 tin of chickpeas drained and rinsed (400g)
- A few wild garlic leaves, finely shredded (you can substitute basil)
1 Preheat the grill to 220 degrees.
2 Brush a tray with a little olive oil, then sit the hake on the tray. Brush the fish with more of the oil, then season it.
3 Grill for 12 minutes, then remove to check if they are cooked through. If not, pop them under for another couple of minutes (it will depend on the thickness of the hake steaks). They should be a lovely creamy colour and come away from the bone easily when they are done.
4 Meanwhile, bring the lemon juice up to the boil, then whisk in the butter, little by little, until it has all amalgamated.
5 Add the sugar, chickpeas and wild garlic, then keep this warm but don't let it boil.
6 Serve the sauce over or under the fish, on warm plates with a few new potatoes on the side.
