Crispy Hake with Tomato and Chive

Method

1. Pat the fish dry on all sides with kitchen paper, paying particular attention to the skin. Drizzle with olive oil and rub it all over the fish, then season with salt and pepper.
2. Preheat your pan over a medium heat, then place the fish skin-side down. Cook for 5-6 minutes, allowing the skin to crisp up.
3. Meanwhile, slice the cherry tomatoes in half and chop the spring onions and chives.
4. When the fish skin is crispy and golden, turn the fillets over and add the cherry tomatoes, spring onions, and fennel seeds.
5. After 1 minute, pour in the white wine and turn up the heat to reduce the liquid. Zest the lemon straight into the pan for extra freshness.
6. Remove the fish once cooked and set aside to rest. Add the butter to the pan and continue to boil, reducing the sauce until it thickens slightly.
7. Finish with a good squeeze of lemon juice. Serve the tomatoes and sauce alongside the fillets.
8. I always like to finish my fish recipes with a final squeeze of lemon over the top — it really makes all the difference.