4 x 175g hake fillets, skin on

oil and butter to fry

100ml olive oil

half red onion, very finely diced

half fennel bulb, same as above

3 cloves sliced garlic

100g fresh sardines, diced into 10mm pieces

50g salted anchovy

100g pine nuts, toasted

50g golden raisins

100ml white wine vinegar

Small bunch parsley

zest 1 lime

Buttered new potatoes and chopped parsley to serve


1. oil and season the fish, fry skin side down, 3 minutes

2. flip over, put in 220C oven for 8mins

3. put back on the heat and baste with butter

4. meanwhile – put the oil, garlic, onion, fennel in a pan. Cook 8 minutes until soft

5. add the sardines, anchovies. Cook 8 minutes

6. add raisins and pine nuts and zest, cook 5 minutes

7. add vinegar and parsley

8. serve spooned over the fish

9. great with buttered new spuds