Paul Ainsworth served up tasty baked hake with croutons and brown butter and samphire dressing on Saturday Kitchen.

The ingredients for the brine (optional) are: 100g table salt, 40g caster sugar, 6 thyme sprigs, 6 rosemary sprigs, 4 garlic cloves, skin on and crushed, 5 black peppercorns and 5 coriander seeds.

For the croûtons: ½ tbsp olive oil, 200g day-old bread, torn into small pieces (tin-style loaf is ideal), 2 pinches Cornish sea salt, 3 pinches ground mace (or nutmeg), 40g salted butter and 1 garlic clove, finely grated or chopped.

For the hake: 4 hake fillets (about 180–200g each), 250g unsalted butter, diced, dash olive oil, 1 small shallot, peeled and finely diced, 1 garlic clove, finely chopped, 50g samphire, 1 tbsp lemon juice, ½ tsp chopped dried seaweed salad, 1 tsp chopped fresh chives, 1 tsp chopped fresh flatleaf parsley, ½ lemon, zest only, ½ lime, zest only, sea salt and freshly ground black pepper.

See more fish recipes in the book titled: Heart-Healthy Fish Recipes available from Amazon now.