|200 g||MSC hake fillets|
|1/2 glass||orange juice|
|1/2 glass||lemon juice|
|3 pea pods|
|salt and black pepper|
Marinate the hake pieces in orange and lemon juice for an hour.
Sauté the artichokes, the peas, the green beans and the asparagus in a pan with some olive oil.
Place some laurel leaves and slices of lemon on the bottom of a steamer and then place the previously marinated hake pieces on top. Bring a pan of water to boiling point, place the steamer with the hake on top and then put on a lid. Steam the fish for 8-10 minutes.
Serve the hake with the vegetables and season with salt and pepper to taste.
This is a delicately flavoured dish and the fish is the hero. Be careful not to overcook the fish – it should be moist and still slightly translucent in the middle.