Ingredients

Method

• 8 large potatoes
• 3 T olive oil
• sea salt and freshly ground black pepper, to taste
• 1 kg hake fillets
• 150 g baby fennel, sliced
• 1 head garlic, halved
• 5 ClemenGolds, (3 zested and juiced)
• 3 T Woolworths garlic-and-herb butter
• 2-3 cups Woolworths organic vegetable stock
• 15 g thyme

Method

Ingredients

1. Preheat the oven to 200°C. Place the potatoes on a baking tray, drizzle with olive oil and sprinkle generously with salt. Bake for 1½ hours, or until golden and crispy.

2. Cut the fish into small, even portions, removing the skin if you like. Once the potatoes are cooked, heat a drizzle of olive oil in a large, deep frying pan and sauté the fennel until golden and soft.

3. Add the garlic, cut side down, and caramelise while the fennel cooks. Deglaze the pan with the juice of 2 ClemenGolds. Add the butter and allow to foam. Pour in the stock and add the thyme. Bring to the boil and stir to emulsify.

4. Reduce the heat to a gentle simmer. Season to taste. Place the fish in the liquid and sprinkle over the ClemenGold zest. Poach the fish gently for 5 minutes, turning if necessary.

5. Turn off the heat and allow the fish to stand in the warm liquid for 5 minutes, or until just cooked through.

6. Meanwhile, heat a drizzle of olive oil in a small pan. Halve the remaining ClemenGolds and place in the pan, flesh side down, and caramelise until golden and sticky.

7. Serve the fish in the poaching liquid with the ClemenGolds and potatoes.

Cook's note: Take the time to make the potatoes, they're delicious with the juicy fish and broth. No time to make baked potatoes? Woolworths’ creamy mash also makes a great side.

Find more citrus recipes here.

Photograph: Robbert Koene
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen