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British Hake, Butter Bean Purée, Heritage Tomatoes & Salsa Verde

British Hake, Butter Bean Purée, Heritage Tomatoes & Salsa Verde

Rating
4.5rating out of 5

(290 reviews from our customers)

Prep Time

30 min

Cuisine

Italian

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.)

Prep Time

30 min

Cuisine

Italian

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Ingredients
For 2 people (double for 4)
Lemon
1 lemon
Sultanas
30g sultanas
garlic-clove
1 garlic clove
basil 3.18
10g basil
Capers
15g capers
fresh-parsley
5g parsley
Butter-beans
1 can of butter beans
vegetable stock cube (new5/18)
1/2 Knorr vegetable stock cube †
Heritage tomatoes
180g heritage tomatoes
Hake fillets
2 x 125g hake fillets †
Pinenuts
1 bag of pine nuts
You Will Need
Food processor, olive oil, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 bag of sultanas (30g)
  • 1 garlic clove
  • 10g basil
  • 1 bag of capers (15g)
  • 5g parsley
  • 1 can of butter beans (400g)
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 180g heritage tomatoes
  • 2 x 125g hake fillets<span class="strong">†</span>
  • 1 bag of pine nuts
Typical Values per 100g per serving
Energy 518 kJ
124 kcal
325567 kJ
77784 kcal
Fat
of which saturates
5.6 g
1.2 g
3509.5 g
751.5 g
Carbohydrate
of which sugars
0.1 g
0 g
36.4 g
15.3 g
Fibre 0 g 12.1 g
Protein 17.9 g 11262.2 g
Salt 0.3 g 190.16 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 bag of sultanas (30g)
sultanas, sunflower oil
1 garlic clove
garlic
10g basil
basil (100%)
1 bag of capers (15g)
Capers, water, vinegar, salt.
5g parsley
flat parsley (100%)
1 can of butter beans (400g)
butter beans, water, salt, ascorbic acid
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
180g heritage tomatoes
speciality tomato
2 x 125g hake fillets
hake (fish)(100%)
1 bag of pine nuts
pine kernels (100%). May contain peanut, sesame & nuts
Allergens
  • Allergens highlighted by † (celery, fish)

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.

Cooking Instructions
Instructions for 2 people (double for 4)
1 British Hake, Butter Bean Puree, Heritage Tomatoes & Salsa Verde

Start the salsa verde

Boil a kettle.

Chop the parsley and basil finely (including the stalks).

2 British Hake, Butter Bean Puree, Heritage Tomatoes & Salsa Verde

Add the remaining ingredients 

Add the pine nuts, capers and sultanas to the chopped herbs and chop everything together as finely as you can.

 

3 British Hake, Butter Bean Puree, Heritage Tomatoes & Salsa Verde

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.

 

4 British Hake, Butter Bean Puree, Heritage Tomatoes & Salsa Verde

Start the butter bean purée

Dissolve 1/2 [1] Knorr vegetable stock cube in 50ml [100ml] boiled water.

Peel and chop the garlic roughly.

5 British Hake, Butter Bean Puree, Heritage Tomatoes & Salsa Verde

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] lemonvegetable 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.

6 British Hake, Butter Bean Puree, Heritage Tomatoes & Salsa Verde

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.

7 British Hake, Butter Bean Puree, Heritage Tomatoes & Salsa Verde

Prepare your heritage tomatoes

Slice the heritage tomatoes in half.

Season with a generous pinch of salt.

8

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Serve up!

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.

Enjoy!

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