Ingredients…. 2 x 130g Hake fillet portions 4tbsp x Panko breadcrumbs 250g x frozen petit pois 20g x melted salted butter 80g x cubed salted butter 10 x new potatoes 1 x tbsp Chopped parsley 1 x tbsp Chopped dill 50ml x white wine 2 x lemon wedges
preheat your oven 190*c
line a baking tray with parchment paper
mix the breadcrumbs with half of the chopped parsley and half of the chopped dill and a pinch of salt
place your fish on the tray
brush the fish with the melted butter
spoon the herb breadcrumbs evenly over the buttered fish , do this quick before the butter sets
place the fish in the oven on the middle shelf
bake for 10/11 minutes
add your potatoes to a medium saucepan and boil until cooked
bring a small pan of water to the boil
add the petit pois to the water and cook for 30 seconds
drain the water from the pease
add 30g of the cubed butter, salt and pepper
using a stick blender roughly blend the petit pois (just 2 or 3 pulses of the blender will do as you still want it to be reasonably chunky)
remove the fish from the oven and gently place on two plates
equally divide the petit pois and potatoes
heat a small pan on a high heat and then add the white wine
reduce by half
add the remaining cubed butter and remove from the heat continuously stirring
add the remaining chopped herbs and pour over your potatoes and fish
serve with a wedge of lemon
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