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