Grilled linefish on pea smash with cucumber and fennel salad
2 hake fillets
3ml cayenne pepper
20ml soy sauce
20ml apple cider vinegar
1 fennel bulb, thinly sliced
6g fennel fronds, roughly chopped
160g cucumber matchsticks
salt and pepper
- Preheat oven to 200C. Place fish on a greased baking tray. Rub with olive oil, season well and sprinkle with cayenne pepper. Pour over soy sauce and top with lemon slices and place in oven for 12-15 minutes.
- Bring pot of water to a simmer, add peas and cook for 4-6 minutes. Drain, return peas to the pot (with heat off) and add a good knob of butter and seasoning and mash roughly.
- Whisk together the yoghurt, vinegar, and pinch of black pepper and salt. Add fennel, fennel fronds, and cucumber and toss so that everything is covered in yoghurt.
- Plate pea mash, topped with line fish and serve alongside cucumber and fennel salad. Pour over juices and lemon from pan.