Hake Recipe

Inspired by Juniper Bar and Restaurant

Time45m

Serves4

Carrot, roasted bok choy, watercress vinaigrette

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Ingredients

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Fish

4 pieces Hake fillets

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Vegetables

2 medium Carrots

4 cups Bok choy

1 cup Watercress

Vinaigrette

3 tablespoons olive oil

2 tablespoons White wine vinegar

1 teaspoon Dijon mustard

1 teaspoon Honey

to taste Celtic sea salt

to taste black pepper

Method

Prepare the Vegetables

Roast the Carrots and Bok Choy

Preheat the oven to 425°F (220°C). Peel and slice the carrots into thin strips. Toss the carrots and bok choy with olive oil, salt, and black pepper on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.

Cook the Fish

Sear the Hake

While the vegetables are roasting, heat a skillet over medium-high heat. Season the hake fillets with salt and black pepper. Add olive oil to the skillet and sear the fillets for about 4-5 minutes on each side until golden brown and cooked through.

Make the Vinaigrette

Prepare the Watercress Vinaigrette

In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, honey, salt, and black pepper until well combined. Adjust seasoning to taste.

Assembly

Plate the Dish

On each plate, place a portion of roasted carrots and bok choy. Top with a seared hake fillet and drizzle with watercress vinaigrette. Garnish with fresh watercress leaves.