Pan Seared Hake

Fri, 25 September 2015

Derry Clarke joins us with a delicious recipe for pan seared hake with white beans, chorizo, tomato and black pepper

Ingredients

4 x 180g hake fillets

6 plum tomatoes skinned and deseeded

4 red peppers (deseeded and halved)

2 tablespoons of vegetable oil

1 onion diced

1 clove of garlic – crushed

1 chilli – chopped

1 tablespoon tomato paste

4 tablespoons diced chorizo

1 tin white beans

150 ml white wine

2 tablespoons chopped parsley

 

Method

Heat oil in a sauce pan, add the onion and garlic and saute until soft. Add the chorizo and chillies cook for 2 minutes, add tomatoes, peppers, season, cook for 5 minutes, add the tomato paste and white wine and simmer for 5 minutes, add the beans and chopped parsley.

Heat a non-stick frying pan, add a little vegetable oil. Place hake fillets on pan and brown for 2 minutes, turn and season with salt and pepper and squeeze a little lemon juice. Cook for 2 more minutes.

Spoon the beans onto a plate and place the fish on top. Garnish with some fresh herbs.