Prepare the gazpacho with green apples.
Cut the slices of bread into 4. Brown them on both sides under the broiler. Rub them with the chilli.
Chop the basil and the chervil. Reserve a few leaves for decoration.
In a sauté pan, cook the fish seasoned with olive oil on the skin side, sprinkle with herbs, turn over for 2 minutes.
Divide the gazpacho among 4 soup plates. Place the hake flesh side down. Decorate with herbs, serve with croutons.
