Grilled linefish on pea smash with cucumber and fennel salad

Grilled linefish on pea smash with cucumber and fennel salad

Serves 2


2 hake fillets
3ml cayenne pepper
20ml soy sauce
240g peas
120ml yoghurt
20ml apple cider vinegar
1 fennel bulb, thinly sliced
6g fennel fronds, roughly chopped
160g cucumber matchsticks
40g butter
olive oil
salt and pepper


  1. 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. 
  2. 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. 
  3. 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. 
  4. Plate pea mash, topped with line fish and serve alongside cucumber and fennel salad. Pour over juices and lemon from pan.

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