Roast Hake Recipe - Great British Chefs

Ingredients

• 2kg hake fillet, scaled and pin boned
• 500g of dried chickpeas, soaked overnight in cold water
• 1 carrot, peeled and halved lengthways
• 1 onion, peeled and cut into wedges
• 1 slice of bacon
• 150ml of double cream
• 150g of chorizo sausage
• 1 bunch of coriander, leaves chopped
• 4 lemons, three cut into wedges and one for juicing
• olive oil
• salt
• pepper