• 2 fennel bulbs, trimmed
  • 1 large red onion, sliced
  • 2 tbsp olive oil
  • 4 Hake fillets, about 200g each
  • 1 lemon
  • 1 tbsp capers, drained and rinsed
  • 1 large bunch of flat leaf parsley
  • 1/2 bunch of dill
  • 1 garlic clove, chopped
  • 1 tsp Dijon mustard
  • 3 teaspoons white wine vinegar
  • 150-180ml olive oil
  1. Heat oven 200 Fan/220C/Gas 7. Take off the tough outer layer of the fennel, reserve the fronds and slice each bulb as thinly as you can whilst remaining intact at the base. Combine the fennel and onion with the 2 tbsp of olive oil in a roasting tin and season well. Cook in the oven for 30 minutes until tender.
  2. Meanwhile, place the capers, parsley, dill, garlic, Dijon mustard and vinegar in a blender and whizz until roughly chopped. Add the 150-20 ml of olive oil gradually until you have a chunky sauce. Season and taste. It should be punchy!
  3. Season your fillets of hake and place them skin side up on top of your fennel and onions. Squeeze over some lemon juice and a little olive oil and bake for 8 minutes, until the fish is cooked. Rest for 5 minutes.
  4. Serve the fish on top of a helping of the fennel and onions and a good dollop of the Salsa Verde.

Inspired by a recipe in 15 Minute Feasts – Hamlyn