Roast hake with fennel, orange and almond aïoli

Serves 4

For the aïoli

• 0 Extra-virgin olive oil
• 4 hake steaks
• 0 black pepper
• 2 fennel bulbs
• 4 cloves garlic
• 1 large orange
• 1 tsp dried chilli flakes
• 1 lemon
• 0 Salt

• 200g mayonnaise
• 1 clove garlic
• 100g flaked almonds

Step 1
To make the aïoli, fold the garlic into the mayonnaise and set aside.

Step 2
Heat the oven to 200C/390F/gas 6.

Step 3
Heat some oil in a large frying pan over a medium heat until just smoking.

Step 4
Season the hake steaks, then fry flesh side down for three minutes, until golden; repeat on the other side.

Step 5
Transfer to a baking tray and set aside.

Step 6
Fry the fennel and garlic until nicely coloured – about five minutes – then add to the hake tray.

Step 7
Add the orange slices and cook for a minute on each side, until they start to caramelise.

Step 8
Add to the hake, season and sprinkle with the chilli and some olive oil.

Step 9
Bake for eight to 10 minutes, until the fish is cooked and starting to come away from the bone, and the fennel is cooked but still retains a little bite.

Step 10
Meanwhile, coarsely crush the almond flakes in a pestle and mortar and stir into the aïoli.

Step 11
Once the fish is ready, squeeze over the lemon juice and scatter with the fennel fronds.

Step 12
Serve straight from the tray, adding a dollop of almond aïoli to each plate.