- 800 g firm-fleshed hake fillets
- ½ cup finely chopped parsley
- Juice of 1 lemon
- 4 smashed anchovies
- 2-3 sprigs fresh thyme
- 2 T olive oil
Preheat the oven to 180°C.
Arrange firm-fleshed hake fillets on a baking tray and season to taste. Top with slices pancetta or Parma ham.
Combine finely chopped parsley with the juice of 1 lemon, smashed anchovies, sprigs fresh thyme and olive oil.
Drizzle over the fish, then bake for 15–20 minutes, or until succulent but still firm.