Hake with Capers and White Bean Mash

  • Preparation Time10 mins
  • Cooking Time12 mins
  • Serves4
  • DifficultyEasy

For the hake:

2 x thick hake portions (300 g each)
Flour for dusting
Salt
Freshly ground black pepper
Olive oil for shallow frying

For the capers and tomatoes:

1 tbls olive oil
3 tbsp capers
2 tomatoes, deseeded and diced
1 tbsp chopped fresh dill
Juice and finely grated zest of a very large, ripe lemon
2 tbsp extra virgin olive oil
1 clove garlic
Crushed salt and pepper to taste

For the white bean mash:

2 tbsp olive oil
1 fresh bay leaf
2 cloves fresh garlic, chopped
1 chopped red chili
½ tsp dried oregano
½ tsp paprika
2 cans cannellini beans, drained
2 tbsp chopped flat leaf parsley
Extra olive oil for drizzling

1. Season the fish with salt and pepper and lightly dust with flour.

2. Heat a little olive oil in a frying pan and fry the hake for a few a minutes on each side till done.

3. Squeeze the water from the capers and toss them in hot pan with a little olive oil to crisp.

4. Stir the capers into the remaining ingredients and set aside.

5. Heat the olive oil in saucepan and add the bay leaf, garlic, chilli, oregano and paprika.

6. Stir for a minute or so then stir in the beans and heat through.

7. Stir in the parsley when the beans are warm, and give them a rough mash.

8. Pile into a serving bowl, drizzle with a little olive oil and serve with the hake.

Tip: I sometimes add half a cup of chopped chorizo to the saucepan and fry it up with the garlic; it is quite delicious with the beans.

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