4 x 175g hake fillets

oil and butter to fry

3 courgettes, thinly sliced into rounds on mandolin

50ml olive oil

1 thinly sliced shallot

100g edamame beans

100g finely chopped mint

50g chopped pistachios


50g currants, soaked in boiling water for 10mins

75ml olive oil

50g chopped capers

3 salted anchovies

A pinch chilli flakes

juice and zest 1 lemon


1. Oil the hake, cook skin side down for 3mins

2. Bake at 220C for 6 minutes

3. Put back on the heat and baste with foaming butter, drain

4. Courgettes – heat the oil in a pan. Add the courgettes, leave alone for 2 minutes. Flip over, take off the heat add the nuts, shallot etc

5. Dressing - drain the currants then finely chop with everything else

6. Add this to the courgettes, serve with the fish