Ingredients

• 165g/6oz unsalted butter
• 265g/9oz panko or sourdough breadcrumbs
• 2 tsp sea salt
• glug of olive oil
• 4 x 150g/5½oz–200g/7oz hake fillet
• skin-on
• pin-boned
• 1 bunch flatleaf parsley
• ½ bunch fresh tarragon
• 4–6 anchovy fillets
• 1 tbsp small capers
• 2 cloves garlic
• roughly chopped
• 1 tsp Dijon mustard
• 1 unwaxed lemon
• finely grated zest only
• 2 tbsp red wine vinegar
• 4–6 tbsp olive oil
• 1 garlic clove
• crushed
• 1 orange
• finely grated zest and juice
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 2 tbsp olive oil
• 2 fennel bulbs
• thinly sliced on a mandolin
• 2 green apples
• cored
• sliced and cut into matchsticks
• 1 tbsp finely chopped fresh dill

Directions

• Preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in an ovenproof frying pan over a medium–high heat until it starts to turn brown. Add the breadcrumbs and salt and cook until golden brown. Tip the mixture onto a plate and leave to cool. Wipe out the pan.
• Heat the oil in the frying pan over a medium–high heat. Add the hake and cook for 2–3 minutes. Turn the fish over and top with the breadcrumb mixture. Transfer to the oven and bake for 4 minutes
• or until cooked through.
• Meanwhile
• for the green sauce
• blend together the parsley
• tarragon
• anchovies
• capers and garlic in a food processor. Add the mustard
• lemon zest and vinegar
• then with the engine running pour in the oil until you have a smooth sauce.
• For the salad
• make a vinaigrette by mixing together the garlic
• orange zest and juice
• vinegar
• mustard and oil in a small bowl. Put the fennel
• apple and dill in large bowl and toss with the vinaigrette.
• Serve the fish with the green sauce and the salad alongside.