Polenta-Crusted Hake with Light Minted Pea Cream and Sautéed Squash

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pat the hake fillets dry with paper towels and season them with 4 g salt, 1 g black pepper, half of the lemon zest, and 1 tablespoon lemon juice.

2. 2

   In a wide plate, combine the instant polenta with 1 tablespoon chopped rosemary, 1 g black pepper, and 1 teaspoon salt. Brush the hake fillets with 1 tablespoon olive oil and press them into the polenta mixture to create a thin crust on both sides.

3. 3

   Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the hake fillets for 2 minutes on the first side and 1 minute on the second side, until the crust starts to crisp. Transfer the skillet to the oven and bake for 6 to 8 minutes at 220°C / 425°F, until the fish is cooked through and flakes easily.

4. 4

   While the fish bakes, make the cream. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Sauté half of the yellow onion and half of the garlic for 2 to 3 minutes. Add the peas, vegetable broth, 1 tablespoon lemon juice, the remaining lemon zest, 1 tablespoon rosemary, 1/2 teaspoon salt, and a little black pepper. Cook for 4 to 5 minutes.

5. 5

   Remove the saucepan from the heat, add the fresh mint, and blend the mixture until smooth and lightly creamy. If needed, loosen with a little hot water. Adjust salt and pepper to taste.

6. 6

   For the sautéed squash, heat the remaining tablespoon of olive oil in another large skillet over medium-high heat. Add the red onion and the remaining yellow onion and cook for 2 minutes. Stir in the remaining garlic and the zucchini. Season with the remaining salt and pepper and sauté for 5 to 6 minutes, until the squash is tender but still firm.

7. 7

   Spoon the minted pea cream onto each plate. Set a polenta-crusted hake fillet on top and serve with the sautéed squash. Finish with any remaining rosemary over the top and serve immediately.