Steamed hake with fennel

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I bought a lovely piece of wild hake down the Farmers Market, and devised this dish with the fennel and spring onions I had also bought. A very light yet substantial dish (the fish is fleshy) and the dill and fennel make a good combo. It didn’t need anything with it, although some boiled new potatoes would add substance if you are hungry. This is a healthy dish with all the fish and ginger!

Serves 2

2 pieces haddock (or other white flaky fish)
2 small or 1 large fennel bulb, thinly sliced
1 inch of fresh ginger, thinly sliced
4 spring onions, cut on the diagonal
a splash of wine wine
handful of dill
salt & pepper

Method

Cut a piece of foil, large enough to enclose the fish and vegetables. Place the fennel in foil, place the fish on top, sprinkle with spring onions, ginger,  dill, salt and pepper, part fold up the sides, then put inside your steamer. Before closing splash some white wine over it and seal tightly.

Put on the heat and steam for 10-12 minutes. I open the foil gently and stick a fork in to see if it’s done before taking the fish out. Slide the whole lot gently on to a plate and – bingo!

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