The trio of fennel, blood orange and potato is one of my all-time favourites. It’s clean and fresh, with all the ingredients working in harmony. I often serve it with a piece of fish, which is a beautiful combination. But, first, a simple beetroot salad that reminds me of the ones served in Paris bistros – it’s no fuss and very satisfying.
Baked hake with blood orange, fennel and potato (pictured top)
Prep 15 min
Cook 35 min
Serves 2
300g waxy potatoes (ideally pink fir), peeled
45ml good olive oil, plus extra for drizzling
150g fennel
Salt and black pepper
40g kalamata olives, pitted and halved
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