Pan-fried Hake with Roasted Tomatoes, Beans and Aioli

Written By Erik Forberger

Ingredients

  • 800g tomatoes, quartered

  • 6 garlic cloves, peeled

  • 2 tbsp olive oil, plus 100ml for the aioli

  • 1 (400g) tin borlotti beans (or use cannellini or butter beans), drained and rinsed

  • 50g kalamata olives, pitted

  • 1 egg yolk

  • 1 tsp dijon mustard

  • 150ml flavourless oil, such as rapeseed

  • 1 lemon, ½ juiced, ½ cut into wedges

  • 2 hake fillets, skin on

  • 2 roasted peppers (from a jar), cut into strips

  • 2 tsp (approx.) sherry vinegar, to taste

  • 1 handful flat-leaf parsley, chopped

  • 2 slices crusty bread, to serve (optional)

2 servings

Calories~1,825 kcal

Protein~50 g

Carbs~73 g

Fat~150 g

Fiber~18 g

Sugar~20 g

Total recipe

Calories~3,650 kcal

Protein~100 g

Carbs~145 g

Fat~300 g

Fiber~35 g

Sugar~40 g

Method

  • Step 1

    Preheat the oven to 190°C/170°C fan/gas 5. Put the tomatoes, garlic and 1 tbsp oil in a roasting tin. Season and toss; roast for 30 mins.

  • Step 2

    Remove the tin from the oven, pick out 4 garlic cloves; set aside. Crush the remaining garlic in the tin with the back of a spoon; stir in the beans and olives; roast for 5-10 mins.

  • Step 3

    Meanwhile, make the aioli. Whizz the egg yolk, mustard, roasted garlic cloves and a pinch of salt in a food processor; add the flavourless oil and the 100ml olive oil in a steady stream, one at a time, until thick and emulsified. Stir in the lemon juice and more salt to taste.

  • Step 4

    Heat the remaining 1 tbsp olive oil in a medium, non-stick frying pan over a medium heat. Season the hake fillets and fry, skin-side down, for 3 mins until crisp, then 
flip and cook for 2 mins more or until cooked through.

  • Step 5

    Stir the sliced peppers, vinegar and parsley into the roasted tomato mixture; taste and season.

  • Step 6

    Divide the tomato mixture between 2 plates. Top with the hake and serve with ½ tbsp aioli, a wedge of lemon and some crusty bread to mop up the juices, if you like. Leftover aioli will keep chilled in an airtight container for 10 days.

Erik Forberger