Miso glazed hake served with fennel, courgette and dill salad

Method Print recipe

1. Shave the fennel and ribbon the courgette, mix the miso with oil, sesame seeds and juice from 2 limes
2. Pan roast the hake and glaze with the miso and sesame mix
3. Add the courgette and fennel to a bowl and dress with lime juice and seasoning then finish with fresh chopped dill
4. Serve the hake with the salad and lime wedges if desired