Baked fish with bacon and gremolata
The bacon’s smoky flavour goes well with the fish.
4 portions Preparation time: 10 minutes Cooking time: 30 minutes
4 hake steaks
salt and freshly ground black pepper
few rashers of pancetta or streaky bacon
2-3 spring onions, chopped
2-3 garlic cloves, crushed
selection of exotic mushrooms (such as shiitake, oyster and chanterelle) or button mushrooms, sliced
juice of 1 lemon
young, whole asparagus or baby marrows, sliced into thin strips
zest of 1 lemon
5 ml (1 t) chopped fresh parsley
1 garlic clove, finely chopped
grilled lemon halves to serve
1 Preheat the oven to 180 °C. Grease 2 baking sheets.
2 Fish Season the fish with salt and pepper and arrange on a baking sheet. Sprinkle some oil over. Put the pancetta or bacon on the second baking sheet. Bake the fish and bacon together for 12 minutes or until the fish is just done and flakes easily with a fork and the bacon is crisp.
3 Heat a little oil in a pan and sauté the spring onions and garlic until soft. Add the mushrooms and stir-fry until done. Season with the lemon juice, salt and pepper.
4 Heat a little oil and sauté the asparagus or sliced baby marrows. Season with salt and pepper and spoon onto a plate. 5 Place the fish and bacon on the vegetables and pile the mushroom mixture on top.
6 Gremolata Mix the lemon zest, parsley and garlic. 7 Scatter the gremolata over the mushrooms and serve with the grilled lemon halves.