Recipe

Creamy Aniseed Hake with Roasted Pots

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Creamy Aniseed Hake with Roasted Pots

A must know classic technique of seared fish with a creamy piquant sauce with roasted sweet potato and lemony edamame and broccoli.




Ingredients to serve 2

  • 2 x Hake Fillets
  • 2 cloves x Garlic - chopped
  • 30g x Capers - chopped
  • 5g x Fennel - chopped
  • 30ml x Pernod
  • ½ x Lemon - zested and halved for juicing
  • 200ml x Cream
  • 300g x Sweet Potato Chunks
  • ½ head x Broccoli - cut into florets, then chop your florets
  • 50g x Edamame - take from freezer
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Hake Fillets
  • 4 cloves x Garlic - chopped
  • 60g x Capers - chopped
  • 10g x Fennel - chopped
  • 60ml x Pernod
  • 1 x Lemon - zested and halved for juicing
  • 400ml x Cream
  • 600g x Sweet Potato Chunks
  • 1 head x Broccoli - cut into florets, then chop your florets
  • 100g x Edamame - take from freezer
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C, run your edamame under warm water until completely thawed.

Washing Instruction

Wash your hands, lemon and broccoli well. Rinse your fennel thoroughly and drain on paper towel.

Gino's Tip

Pernod is an anise-flavoured liqueur from France, which lends a liquorice-y flavour to whatever it's added to. It has a particular affinity with seafood dishes. Classically used in bouillabaisse and oysters Rockefeller, it's also delicious added to mussel-cooking liquid and cream sauces for fish.

Step 1 - Roasted Sweet Potato and Greens

Toss your sweet potato chunks in a large mixing bowl with olive oil, salt and pepper. Scatter onto an oven tray and pop into the oven for 15-18 minutes until lightly browned and tender. In the meanwhile heat a large casserole pan over med-high heat, add a drizzling of olive oil and fry your chopped broccoli for 4-5 minutes then add your lemon zest and edamame and cook for 2-3 minutes. Taste and season with salt and pepper to your liking.

Step 2 - Lemon Cream Hake

Season your hake fillets with salt and pepper. Heat a large frying pan over med-high heat, once your pan is hot and just starting to smoke, add a drizzling of olive oil and fry your fish flesh side down for 3 minutes. Allow your fish to crust and don't move it around too much, then flip it over and fry for 3-4 minutes until cooked through. Transfer to your chopping board. Reduce the heat in your pan to low then add a drizzle of olive oil and cook your garlic (try not to get any colour on your garlic, so be sure to have your pan cool before adding your garlic) for 2-3 minutes, now add your capers, chopped fennel and deglaze with your pernod. Cook for 2-3 minutes until your pernod has reduced, remove your pan from the heat, allow your sauce base to cool then whisk through your cream.

TO SERVE

Divide your roasted sweet potato and greens amongst your servings, top with your hake and lemon cream. Use your lemon juice as seasoning when serving.