This light, summery dish brings out the best in fabulous British hake. A hot pan will give the fish deliciously crisp skin, which works really well with the butter bean purée. You'll make a salsa verde with sultanas and pine nuts to complete the dish perfectly. (Gluten and dairy-free, suitable for coeliacs.)
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||0 g||12.1 g|
|Protein||17.9 g||11262.2 g|
|Salt||0.3 g||190.16 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Start the salsa verde
Boil a kettle.
Chop the parsley and basil finely (including the stalks).
Add the remaining ingredients
Add the pine nuts, capers and sultanas to the chopped herbs and chop everything together as finely as you can.
Finish the salsa verde
Add the mix to a bowl with the juice of 1/4 [1/2] lemon and 3 tbsp [6 tbsp] olive oil.
Season with a pinch of salt and give everything a good mix up – this is your salsa verde.
Start the butter bean purée
Dissolve 1/2  Knorr vegetable stock cube in 50ml [100ml] boiled water.
Peel and chop the garlic roughly.
Finish the butter bean purée
Drain and rinse the butter beans and add them to a food processor.
Add the chopped garlic (don't like raw garlic? Go easy!) with the juice of 1/4 [1/2] lemon, vegetable stock and 2 tbsp [4 tbsp] olive oil.
Blitz until smooth – this is your butter bean pureé.
Tip: If you don't have a food processor, you can mash the beans instead.
Cook your fish
Pat the hake dry with kitchen towel. Season with a pinch of salt.
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat. Once very hot, add the hake, skin-side down, and cook for 4-5 minutes or until the skin has started to crisp.
Flip the fish and cook for 1-2 minutes further or until cooked through. Tip: Your fish is cooked when it turns opaque and flakes easily.
Prepare your heritage tomatoes
Slice the heritage tomatoes in half.
Season with a generous pinch of salt.
Cut the remaining lemon into wedges.
Serve the pan-fried hake over the butter bean pureé with the heritage tomatoes to the side.
Drizzle the salsa verde over and garnish with a lemon wedge.