Mix all ingredients for the crust together in a whisk bowl and set aside.
In a stock pot sautéed the onions, sweat til soft and add in the chicken stock.
Add in the cubed sweet potato, bayleaf and bring to a boil. Let reduce on low heat.
Once cool, remove the bayleaf and blend until smooth. Add a pinch of salt and butter to enhance the flavour.
In a medium hot pan, place the deboned hake fillet skin down. Fry until the skin is crispy. Then turn over and seared for 2 min.
Place the fish in an oven dish, sprinkle the dill crust on the meat and on top and bake for 4 min at high heat till crusty.