It is always a pleasure for me to see that the fishmonger has just received some fresh hake as it reminds me of the fish that arrived still alive at the Old Port in my native city.
There are different ways of cooking hake and today, I chose to cook it en papillotte because it seals in all the flavours and avoids frying.
It is a good dish to prepare if you are vegetarian.
2 fresh hake steaks
1 courgette, peeled
8 sun-dried cherry tomatoes in olive oil, garlic and herbs
1 fennel bulb, rinsed and quartered, fronds removed
Salt and pepper to season
Juice of half a lemon
1. Cook the fennel in a pressure cooker or boil in salted water until tender. Reserve.
2. Line an oven dish with foil, sufficiently to close the parcel.
3. Place the fish delicately on the bottom and add the tomatoes and the fennel fronds. With a vegetable peeler, cut the courgette in tagliatelle and cover the fish with them. Sprinkle with some olive oil from the sun-dried tomatoes jar.
4. Close the parcel and cook in a pre-heated oven at 200C for 15 minutes.
5. Serve immediately with the fennel bulb quarters. Sprinkle with lemon juice.
If you want to avoid using oil, use sliced fresh tomatoes which will moisten the fish. The courgette ribbons will also bring moisture.