Baked Hake in Chard, Roasted Tomatoes, Caramelised Lemon, Garlic and Almond Sauce Recipe - Great Bri

Ingredients

• 25g of white bread, day old, with crusts removed and ripped into small pieces
• 125g of blanched almonds
• 200ml of water
• 2 garlic cloves, very finely chopped
• 1 tbsp of white wine vinegar, good quality
• 1/2 tbsp of extra virgin olive oil
• sea salt
• black pepper
• 4 large Swiss chard leaves, or 8 smaller, trimmed
• 4 180g skinless hake fillets
• 1 handful of dill fronds, plus extra dill for garnish
• 1 small unwaxed lemon, ends trimmed and cut into very thin slices
• 150g of cherry vine tomatoes, cut in half, seasoned and rubbed with oil
• olive oil, for cooking