Spice crust on the fish adds lots of flavour as well as a nice crispy texture.
- 2 hake fillets
- 3 tbsp garam masala
- Pinch of salt
- 150g sprouts, finely sliced
- 1 red chilli, seeds removed, sliced
- 1 clove garlic, finely chopped
- 1 lemon, halved.
- 50g chorizo, diced
- Rapeseed oil
Preheat the oven to 180°C.
Spread the garam masala and salt on a plate and roll the hake fillets in it, making sure they are well covered.
Heat a tablespoon of oil in an oven-proof frying pan over a medium-high heat.
Once the pan is hot, place the fillets in the pan and cook for 2 minutes on each side. Transfer to the hot oven for 15 minutes.
Meanwhile, heat a tablespoon of olive oil in a wok or large frying pan on a medium heat and fry the chilli and chorizo for 1 minute.
Add the garlic with a squeeze of lemon juice and fry for a further minute before adding the sprouts and stir-frying for 5 minutes or until tender.
Before serving, check that the fish is cooked through (look for defined fakes and a firm texture).
Place the sprouts in the middle of the plate and serve with the hake on top along with a slice of lemon.