Pan-fried Hake with Roasted Tomatoes, Beans and Aioli
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.
