Citrus Paprika Hake with Parsnip Purée and Warm Fennel Grape Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   In a medium bowl, mix the sweet paprika, garlic, lemon zest, lemon juice, orange juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture over the hake fillets and let them rest for 10 minutes while you prepare the remaining components.

3. 3

   Place the parsnips and potato in a saucepan with the vegetable broth. Bring to a boil, reduce to medium heat, and cook for 12 to 15 minutes, until very tender.

4. 4

   While the vegetables cook, heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the fennel and shallot with a pinch of salt and cook for 3 minutes. Stir in the grapes and cook 2 minutes more until the fennel softens slightly and the grapes are warm but still hold their shape.

5. 5

   Add the white wine vinegar and parsley to the skillet with the fennel and grapes. Toss well, transfer everything to a plate, and keep warm.

6. 6

   In the same skillet, add the remaining 1 tablespoon olive oil and place the hake fillets in the pan. Sear for 2 minutes on the first side over medium-high heat.

7. 7

   Carefully flip the fillets and transfer the skillet to the preheated oven. Bake for 6 to 8 minutes at 220 °C / 425 °F, or until the fish is just opaque and flakes easily.

8. 8

   Partially drain the parsnips and potato, reserving 2 to 3 tablespoons of the cooking liquid. Blend with the almond milk, reserved liquid, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth and silky.

9. 9

   To serve, spread the parsnip purée onto four plates. Top each with a hake fillet and finish with the warm fennel, grape, and shallot salad. Serve immediately.