Lemon Fennel Hake with Artichoke, Spinach and White Bean Sauté

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the hake fillets dry with paper towels and place them on a lightly greased baking tray.

2. 2

   In a small bowl, mix 1 tablespoon olive oil, Dijon mustard, lemon zest, 1 tablespoon lemon juice, lightly crushed fennel seeds, dried oregano, sweet paprika, 1/2 teaspoon salt, and black pepper. Rub this mixture over the hake fillets and set aside while you prepare the vegetable base.

3. 3

   Heat 2 tablespoons olive oil in a large oven-safe skillet, or a regular skillet, over medium heat. Add the yellow onion and sliced fennel bulb and cook for 5 to 6 minutes until softened.

4. 4

   Stir in the chopped garlic and cook for 30 seconds. Add the artichoke hearts and sauté for 2 minutes so they absorb flavor.

5. 5

   Add the white beans and vegetable broth. Cook for 3 to 4 minutes over medium heat until the liquid reduces slightly. Add the fresh spinach and stir until wilted. Season with the remaining salt and 1 more tablespoon lemon juice.

6. 6

   If the skillet is oven-safe, arrange the hake fillets over the sautéed vegetables. If not, transfer the vegetable mixture to a baking dish and place the hake on top.

7. 7

   Bake for 10 to 12 minutes at 220 °C / 425 °F, or until the hake is cooked through and flakes easily with a fork.

8. 8

   Remove from the oven and finish with chopped fresh parsley and the reserved fennel fronds. Serve hot.