Baked hake with summer vegetables and dill oil

Ingredients

Fish & Shellfish

  • 4 hake fillets, each weighing approximately 160g

Spices & Dried Herbs

  • 1 stick of lemongrass (1), roughly chopped

Fruit & Vegetables

  • 50g of shallots, finely sliced
  • 1 lemon, juice to season the sauce, zest to garnish
  • 8 baby carrots
  • 8 baby courgettes
  • 250g of fresh peas, podded weight (1kg if buying peas in pods)
  • 250g of broad beans, podded weight (1kg if buying beans in pods)

Beverages

  • 150ml of white wine

Dairy

  • 30g of butter, diced and cold

Store Cupboard

  • salt
  • salt

Salad & Fresh Herbs

  • 25g of dill, picked
  • 1 handful of parsley, chopped
  • 1 handful of chervil, chopped
  • 1 handful of dill, chopped
  • pea shoots

Oils & Vinegars

  • 100ml of grapeseed oil