Ingredients

Method

• 1 x 500 g hake fillet
• Sea salt and freshly ground black pepper
• Flour, for coating
• 1 free-range egg, beaten
• 75 g salted pretzels, crumbled
• 1 - 2 T olive oil
For the mustard mayonnaise, mix:
• 125 ml good-quality thick mayonnaise
• 2 t hot English mustard
For the summer squash slaw:
• 250 g baby marrows
• 1 baby cabbage
• 2 - 3 spring onions
• 1/2 small orange, zested
• 1/2 small lemon, zested
• 2 T orange juice
• 1 T lemon juice
• 1 t soya sauce
• 1 t honey
• 2 T olive oil
• Sea salt and freshly ground black pepper

Method

Ingredients

Preheat the oven to 230°C.

Rinse the fish, then pat dry and season. Slice into portions. Dip in the flour, egg and pretzel crumbs.

Arrange in a single layer on a baking tray lined with baking paper. Drizzle over the olive oil. Bake for 10 minutes, or until golden brown, crisp and just cooked.

Shred the vegetables for the slaw. Mix the remaining ingredients and toss with the shredded vegetables. Check seasoning.

Serve the fish with the slaw and mustard mayonnaise on the side.