- 2 hake fillets, skin on (each weighing about 100g-150g)
- 4 slices of thin pancetta, finely chopped
- 1 small onion, finely chopped
- 8 chestnut mushrooms, thinly sliced
- Olive oil
- Maldon sea salt and black pepper
In a small frying pan , fry the onion and pancetta in some olive oil over a medium heat until the onions are soft and slightly coloured and the pancetta has rendered its fat. Remove from the pan with a slotted spoon and transfer to a bowl.
Turn the heat up and when the pan is really hot add the mushrooms. Stir fry until all the moisture has evaporated and the mushrooms are nicely browned and fairly dry. Add these to the bowl with the onion and pancetta and mix through.
Heat the oven to 200C. Spoon the pancetta and mushroom mixture onto the base of an ovenproof dish in two piles. Season the underside of the hake and place a fillet on each pile of pancetta and mushroom so the fish is sitting on a ‘bed’ of flavourings. Drizzle liberally with good olive oil and season the top of the fish.
Roast for around 15 minutes or until just cooked.