Roasted Hake with Butterbean Mash & Caper Salsa
Sun, 20 June 2021
(serves 2)
ingredients:
2 Pieces of Hake or Cod about 150g each
Salt
Freshly ground black pepper
Olive oil for shallow frying
For the capers and tomato Salsa
1 tbsp olive oil
3 tsp capers
2 tomatoes, deseeded and diced
Juice and finely grated zest of a lemon
2 tbsp extra virgin olive oil
1 clove garlic minced finely
Small bunch of fresh parsley and mint roughly chopped
Crushed salt and pepper to taste
For the white bean mash:
2 tbsp olive oil
2 cloves fresh garlic, chopped
1 small onion finely diced
1 chopped red chilli
½ tsp dried oregano
2 cans cannellini/ butter beans, drained
2 tbsp chopped flat leaf parsley
Extra olive oil for drizzling
method:
1. Pop the seasoned fish onto a little piece of parchment and onto an oven tray at 180C for 15 mins
2. Mix up the capers and tomato salsa mix and set aside to allow flavours to cone together
3. For the mash, fry the onion, garlic, chilli until just soft over a low heat with oregano in a little olive oil and throw in the beans
4. Allow to heat through and then simple season and mash leaving some beans whole for texture
5. Plate a piece of fish on top of the beans and drizzle with salsa
