Angela Hartnett's pan-fried hake with winter panzanella

Would you go seagan? It’s the latest trend to sweep the food industry - combining a plant-based diet with portions of sustainably-sourced seafood.

Angela Hartnett’s in the kitchen with her own seagan dish - hake with roast cauliflower salad.

Pan-fried hake with winter panzanella

Serves: 4

Ingredients

For the panzanella

1 cauliflower, broken into florets

½ tsp cumin powder

Oil, for drizzling

150g sourdough torn into large croutons

25g raisins

25g blanched almonds, pine nuts or walnuts

8 anchovies

1 bunch radishes, each one halved

Small bunch of flat leaved parsley, coarsely chopped

6 hake fillets, about 175g each, skin on

For the vinaigrette:

120ml olive oil

30ml red wine vinegar

½ tsp Dijon mustard

1 small garlic clove, grated

1 head of radicchio, chicory, Castelfranco or a large bag of wild rocket, leaves separated

Salt and freshly ground black pepper

Method

• Preheat the oven to 200C / 180C Fan / Gas 6

• Toss the cauliflower florets in a little olive oil with the cumin powder and a pinch of salt, then spread across a baking tray in a single layer. Add 3 tbsp water to the dish and roast in the oven for 20 minutes, or until slightly coloured and toasted. Towards the end of the cooking time, add the bread pieces to the tray and toast with the cauliflower.

• Meanwhile, make the vinaigrette - whisk the olive oil with the vinegar and mustard, adding the garlic as you go. Season and leave to one side.

• Remove both from the oven and place in a bowl with the raisins, nuts, pine anchovies, radishes and parsley. Toss in the vinaigrette, mixing well.

• Heat a little oil in a large frying pan. Add the hake fillets, skin side down and cook for about 3 minutes to crisp the skin. Carefully turn over and cook for a further 2 - 3 minutes, or until the fish is just cooked through.

• Scatter the leaves over a shallow serving dish and scatter the rest of the mixture over the top