Roast Hake with Remoulade Recipe

Ingredients

• 4 hake fillets, about 6 oz (175 g) each, pinboned and skinned
• 1 tbsp extra virgin olive oil
• salt and freshly ground black pepper
• 4 small sprigs of thyme
• springs of watercress, to serve
• lemon wedges, to serve

• 5 tbsp mayonnaise
• 5 tbsp half-fat creme fraiche
• 1 tsp Dijon mustard
• 2 tsp chopped capers
• 2 tsp chopped gherkins
• 1 tbsp chopped tarragon
• 1 tbsp chopped chervil, or flat-leaf parsley
• 1 tsp anchovy paste, to taste

1. Preheat the oven to 400°F (200°C). To make the remoulade, mix all the ingredients in a small bowl and season to taste with anchovy paste and pepper.
2. Brush the hake with the olive oil and season lightly. Arrange on a baking sheet and put the thyme on top. Bake in the oven for 6–8 minutes, or until cooked; it will be opaque and the flesh white and firm. Remove the fish and drain well on paper towels.
3. Transfer the fish onto a warmed serving dish and garnish with the watercress and lemon wedges. Serve the remoulade separately.