Parmesan Crumb Crusted Hake

Dill and Parsley Cream Sauce

1. In a small pot over medium heat add the cream and bring to a simmer. Add the stock and reduce by a third until the sauce coats the back of a spoon.
2. Remove from the heat and add the parsley, dill and lemon juice then season to taste. Set aside until ready to serve, reheat if needed before serving.

Parmesan Crumb Crusted Hake

1. In a small bowl mix the Panko crumbs, Parmesan, lemon zest and chives and season with salt and pepper.
2. Place a large non-stick frying pan over medium-high heat.
3. Pat the hake dry with a piece of kitchen towel.
4. Flip the hake so that it is skin side up and score 4 cuts into the fish with a sharp knife then season the hake with salt and pepper.
5. Add a splash of olive oil to the pan and allow it to heat up.
6. Carefully place the fish skin side down into the pan and cook for 1 ½ minutes without moving it. In the meantime set the oven grill to full.
7. Carefully transfer the fish to a baking tray and squeeze a little lemon juice over the top of the flesh. Top each piece of fish with breadcrumb mix and grill until golden brown.
8. Serve with sauce on the side.