Wild Garlic Butter Hake Tray Bake

Wild Garlic Butter Hake Tray Bake

Earlier this year, I picked some wild garlic from my neighbours garden and blending it into a butter was a simple way to use it. Here it is vamping up a fillet of line-caught hake. It looks beautiful and is full of so much flavour.

Looking for more fish recipes? Check out my others here.

GF

Serves 2

Ingredients:

300g hake fillets (I made a few diagonal slices into the fillet so that it cooks faster and you can add flavour into the gaps)

1 fennel bulb, thinly sliced

1 carrot, thinly sliced

4 spring onions, sliced into long pieces, use the green ends too

100g broccoli spears

4 tbsp olive oil

6 tbsp white wine

1/2 a lemon

For the wild garlic butter (you will have some leftover):

100g unsalted butter, soft

30g wild garlic, washed and finely chopped

Salt and pepper to taste

Preheat the oven to 190C degrees and add the fennel, carrot, wine, 4 spoons olive oil, salt and pepper to a medium baking tray mixing together. Bake for 20mins.

Then add the broccoli, spring onions and mix everything together. Roast again for 7mins.

While this cooks, use a blender to whip together the butter, wild garlic, salt and pepper until combined.

Season the hake fillets with salt and before adding on top of the veg in the tray. Add 6 teaspoons of the wild garlic butter to the tray with 2 of those spoonfuls rubbed all over the fillets. Roast for 8mins and then under the grill for 3-4mins depending on the size of the fish.

Squeeze over with lemon and eat straight away. Serve with rice or lentils.

Watch me make the recipe here!