4 hake fillets, about 175g each, skinned and boned
25g butter, softened
 
Garlic Potatoes 
900g potatoes, peeled and thinly sliced
150ml milk
300ml light cream
2 garlic cloves, peeled and sliced 
A little grated nutmeg
Salt and freshly ground black pepper

Sundried Tomato Dressing
100g semi sundried tomatoes
2 tablespoons pine nuts, toasted
1 clove garlic, peeled and chopped
8 tablesp. olive oil
Juice of ½ lemon
Salt and pepper to taste

 

Put the potatoes, milk, cream, garlic, nutmeg and a little salt and pepper in a large saucepan and bring to the boil. Reduce the heat and simmer for 3 minutes, stirring regularly.

Remove from the heat and transfer the potatoes and sauce to an ovenproof baking dish. Cover with foil and bake for 40 minutes.  Remove the foil and bake for a further 15 minutes until the top is golden.

To cook the hake

Preheat the grill to hot.  Place the fish, flesh side up, on a baking sheet which has been lined with foil and oiled, brush with a little softened butter and season with salt and pepper.  Grill for about 8-10 minutes until the fish flakes easily.

Meanwhile place all the ingredients for the Sundried Tomato Dressing in a food processor and whizz until puréed.

Place a spoonful of garlic potatoes in the centre of the plate, top with the grilled hake and drizzle over Sun-Dried Tomato Dressing. Garnish with the wild rocket salad.