Baked Hake in Chard, Roasted Tomatoes, Caramelised Lemon, Garlic and Almond Sauce Recipe - Great British Chefs

Step 1

First make the sauce. Place the bread in a bowl and pour over a little cold water to soak. This will take about 15 minutes

Step 2

Place the almonds in a food processor and blend until you have a fine powder

Step 3

Now pour in the water and continue to blend until you have a loose paste

Step 4

Add the garlic and continue to blend for a further 2 minutes

Step 5

Drain the bread and add it to the almond paste along with the vinegar and olive oil and continue to blend, slowly adding the water

Step 6

When the water is fully incorporated, season and reserve at room temperature until ready to serve

Step 7

Bring a pan of salted water to a boil in a medium pan and blanch the chard leaves for 2 minutes. Carefully remove from the water with tongs, then drain on a clean tea towel

Step 8

Once drained, lay the leaves out flat on a baking sheet (if you have smaller leaves, overlap them to create one large leaf)

Step 9

Drizzle the leaves with oil and season with salt and pepper

Step 10

Place the hake fillets near the tip of the leaf, then season well and place a few sprigs of dill on top and a splash of oil

Step 11

Wrap the leaves around the fish, then tuck the stalk under the bottom to keep it all secured

Step 12

Place the lemon slices and tomatoes around the fish

Step 13

Bake in the oven for 12–14 minutes until the hake is just cooked through and the lemons and tomatoes are nicely caramelised

Step 14

Serve the wrapped hake along with the tomatoes and lemons, with the sauce on the side, and extra dill for garnish