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.
