Prepare the gazpacho with green apples for a bright, vibrant base.
Cut the bread slices into quarters and toast them golden on both sides under the broiler. Rub with the green chilli for subtle heat.
Finely chop the basil and chervil, reserving a few leaves for garnish.
In a sauté pan, heat the olive oil. Season the hake fillets and cook skin-side down first. Sprinkle with chopped herbs, flip, and cook for 2 more minutes until perfectly done.
Divide the gazpacho among 4 soup plates. Place the hake flesh-side down. Garnish with reserved herbs and serve with the chilli-rubbed croutons.
