Italian-Style Christmas-Crumbed Hake

Meanwhile, trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm chunks. Halve the tomatoes, peel and grate the garlic (or use a garlic press). Finely chop the parsley (stalks and all). Roughly chop the raisins. Zest and halve the lemon. Squeeze half the lemon juice into a bowl, set aside. Chop the remaining lemon into wedges.

Pop the aubergine on a baking tray lined with baking paper, drizzle with oil. Sprinkle on the ground coriander along with a pinch of salt and pepper. Toss until coated in oil, then roast on the middle shelf until golden brown, 20-25 mins. We will add the fish to the tray when the aubergine has been cooking for 10 mins.

Put the pine nuts, lemon zest, chopped raisins, panko breadcrumbs, oil (see ingredient list for amount) and half the parsley in a large bowl. Add a pinch of salt and pepper and mix together until completely combined. Put the fish on a plate, spoon the crumb on top of it. Press it down onto the fillet. When the aubergine has been cooking for 10 mins, remove from the oven and carefully transfer the fish to one end of baking tray using a spatula.

Move the potatoes to the middle shelf, then bake the aubergine and fish on the top shelf until the crumb is golden and the fish cooked, 10-15 mins. IMPORTANT: The fish is cooked when opaque all the way though. Meanwhile, heat a drizzle of oil in a frying pan on medium heat. Add the tomatoes and a pinch of salt and pepper. Cook until softened, 4-5 mins, then add the garlic and capers, stir and cook for a minute.