Ingredients
4 x 150g hake fillets
50ml oil
100g butter
juice of half lemon
1 butternut squash, cubed, but not peeled and roasted for 30-35 minutes at 200°c
1 finely sliced onion
clove crushed garlic
tin of butterbeans, washed
100ml chicken stock
half a lemon, juiced
30g chopped dill
300ml cream
Method
1. Oil the fish, fry 2 minutes skin side down
2. Put in 220°c oven for 5mins
3. Take out then back on the stove add butter and lemon and baste
4. Gently fry the onion and garlic for 6mins until soft
5. Add squash and chicken stock and lemon juice. Reduce down.
6. Add cream, reduce by half, add beans and dill
7. Serve with the fish
If you make this or any other recipe from the show, send us a picture to sundaybrunch@channel4.com