Recipe: Pan-roasted Line-caught Hake Riviera Style

1 Prepare your hake, open the belly for about 10 cm and empty it through the gills. Rinse the inside under cold running water. Stuff the inside with your fleur de sel and combava mixture. Trim the tail and fins slightly.

2 Remove your baking sheet from the oven and preheat it to 390°F (200°C) (gas mark 6+).

3 Place your hake on your baking sheet. Make deep incisions along the length about every 3 cm, then insert half slices of lemon into them. In the belly, add a pinch of salt, pepper, lemongrass, and the green parts of your spring onions. Season with salt and pepper, place a few sprigs of lemon thyme. Now arrange all your vegetables around it. Season with salt and pepper, drizzle everything (fish and vegetables) generously with olive oil.

4 Roast at mid-height for 12 minutes, then turn off the oven, cover with foil, and using a cork prop, leave the oven slightly ajar for 20 minutes.

5 Place your baking sheet on a trivet in the center of the table and serve on hot plates.

6 Make a small cut down the middle of your fish. Cut 2 portions by lifting gently with a spatula along the bones, then remove the backbone and serve the other 2 portions. Arrange the vegetables around each plate, add some of the cooking juices, and finish with a grind of pepper and a squeeze of fresh lemon juice.