Wed, 27 April 2016
Serves 2
INGREDIENTS:
16 green beans
2 medium potatoes, peeled and diced
2 x 150g hake fillets, skinned and boned
Salt and pepper
60ml olive oil
12 pitted black olives
8 sun-dried cherry tomatoes preserved in oil
1 garlic clove
Sprig of fresh thyme
Squeeze of lemon
METHOD:
1. First cook the green beans and potatoes. Bring two separate pots of water to the boil. Add the green beans to one and the potatoes to the other. Cook the green beans for about 5 minutes, then drain and refresh under cold running water. Cook the potatoes for about 10 minutes, until just tender and cooked through. Drain and
set aside.
2. Season the hake with a pinch of salt. Heat the olive oil in a large frying pan set over a high heat. Place the hake in the pan, reduce the heat to medium and cook for 4 minutes on each side. Remove and keep warm.
3. In the same pan, fry the potatoes for 3 to 4 minutes. Add the cooked green beans along with the olives, tomatoes, garlic and thyme. Cook for 1 minute, until the garlic is fragrant and the vegetables are warmed through. Season with salt and pepper and a squeeze of lemon juice. Serve with the hake.
