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Hake (or Cod) with a Herb Topping and Caper Butter Stuffing

2lb. Hake or Cod
6 oz. Fresh Breadcrumbs
6 oz. Butter
1 tbs. Capers
Bunch fresh Parsley
Bunch fresh Fennel
1 Lemon to serve

Divide the fish in 4 fillets and examine it carefully for bones.
Extract any you find with a small pliars or tweezers.

Put the crumbs with the parsley and most of the fennel into a food processor
and process until the herbs are finely chopped and mixed through the crumbs.
Add 4 oz. of the butter and process it with the crumbs until you have a pale green paste.
(This can all be done without a processor by mixing the chopped herbs with the crumbs with melted butter)
Chop the capers and mix with the remaining 2 oz. of butter and the remaining chopped fennel.
Make a slit through the middle of the fish and stuff in a quarter of the stuffing.
(If the fillets are flat you can piggy back them after skinning one half as I find that a thicker fillet roasts better than a thin)
Cover each with a layer of the herb crumb mixture and lay out the fillets on an oiled cooking tray.
Set the oven to Gas7, 220 C, 425 F.
When the oven has gotten up to temperature put the fish in and bake at this temp. for 12 to 15 mts.
(Test with a sharp knife to see if they are cooked through).
Serve with a quarter of lemon.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef