- 3 cups extra virgin olive oil
- 2 cloves garlic, smashed
- sea salt, to taste
- 4 x 200 g fillets hake, at room temperature
- 2 T butter
- 100 g guanciale or pancetta, cubed
- 1 x 200 g packet Woolworths shelled fresh peas
- 2 sticks celery with leaves, chopped
- 1 lemon, juiced
Gently heat the oil and garlic in a large, deep saucepan over a low to medium heat. Infuse for 30 minutes, but do
not allow to boil. Season the fish and place in the oil.
Cook for 25 minutes, depending on its thickness, until cooked through.
In a separate pan, heat the butter over a medium to high heat and cook the guanciale or pancetta until browned, then add peas and celery and cook for a further 3 minutes.
Remove from the heat and squeeze in the lemon juice. Season to taste.
Remove the fish from the oil and serve with the peas.
Cook's note: The olive oil gives this hake a beautiful firm, silky texture. Make sure that the fish is at room temperature before you cook it to prevent it from lowering the temperature of the oil.