"The punchy anchovy and garlic butter does all the hard work, and gives the impression of more effort than was actually exerted. But what to serve it with, I hear you ask? Well, it wouldn't be out of place with creamy mashed potato, buttery polenta or a salad. Just make sure to baste the fish halfway through cooking, to get all the flavour and juices back into it."
"Heat the oven to 220C (200C fan)/425F/gas 7. Put the garlic cloves in a mini chopper with the anchovies and half the capers, then tear in most of the chives. Blitz until finely chopped (you can also do this by hand or in a mortar). Finely grate in the zest of the lemon, add the butter and season well, then blitz smooth (if need be, you can do this ahead of time and store the butter in the fridge)."
"Place the cabbage and onions in a large roasting tray, squeeze over the juice of half the lemon, add the olive oil, season generously and toss to coat. Spread out the mix into an even layer, then lay the fish fillets on top and evenly spoon on some of the caper butter; dot any remaining butter over the cabbage mixture."
Roast hake with caper-anchovy butter uses garlic, anchovies, capers, chives, lemon zest and butter blitzed into a smooth compound butter. Shred cabbage and slice onions, then toss them with lemon juice, olive oil, salt and pepper and spread into a roasting tray. Lay skinned hake or cod fillets on the vegetables and spoon the caper butter over the fish, dotting remaining butter over the cabbage. Nestle lemon slices among the fish and scatter extra capers. Roast at 220C for about 16–20 minutes, basting halfway, until fish is tender and cabbage slightly charred. Serve with mashed potato, polenta or salad.
Read at www.theguardian.com
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