Hake and butter beans with lemon mayonnaise recipe
An effortless recipe that combines meaty white fish with hearty butter beans and refreshing lemon mayo. Serve with crusty white bread to mop up the juices, if you like.
Tip: hake is a mild-flavoured fish so cod, pollock and haddock will work just as well in this recipe.
Ingredients
- 1 pinch each of salt and freshly ground black pepper
- 2 tbsp olive oil
- 2 onions, sliced
- 2 garlic cloves, sliced
- 0.5 tsp sweet smoked paprika, plus extra to serve
- 4 tomatoes, roughly chopped
- 1 x 400g/14oz tin butter beans, drained and rinsed
- 4 tbsp mayonnaise
- 0.5 lemon, zest and juice
- 250 ml fish stock
- 4 hake fillets (around 150g/5oz each)
- 1 handful flat leaf parsley, chopped
- 1 pinch each of salt and freshly ground black pepper
- 2 tbsp olive oil
- 2 onions, sliced
- 2 garlic cloves, sliced
- 0.5 tsp sweet smoked paprika, plus extra to serve
- 4 tomatoes, roughly chopped
- 1 x 400g/14oz tin butter beans, drained and rinsed
- 4 tbsp mayonnaise
- 0.5 lemon, zest and juice
- 8.8 fl oz fish stock
- 4 hake fillets (around 150g/5oz each)
- 1 handful flat leaf parsley, chopped
- 1 pinch each of salt and freshly ground black pepper
- 2 tbsp olive oil
- 2 onions, sliced
- 2 garlic cloves, sliced
- 0.5 tsp sweet smoked paprika, plus extra to serve
- 4 tomatoes, roughly chopped
- 1 x 400g/14oz tin butter beans, drained and rinsed
- 4 tbsp mayonnaise
- 0.5 lemon, zest and juice
- 1.1 cups fish stock
- 4 hake fillets (around 150g/5oz each)
- 1 handful flat leaf parsley, chopped
Details
- Cuisine: British
- Recipe Type: Fish
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Heat the oil in a large sauté pan over a medium heat. Fry the onions with a pinch of salt for 5 minutes.
- Add the garlic and fry for another 8–10 minutes, until soft and just starting to turn golden. Add the paprika and fry for 1 more minute, then add the tomatoes and butter beans, frying for another 2–3 minutes.
- Meanwhile, in a bowl, mix the mayonnaise with the lemon zest and juice. Season and set aside.
- Add the fish stock to the sauté pan. As soon as it comes to a gentle simmer, nestle in the hake fillets. Cover with a lid or a sheet of foil and cook for 8–10 minutes, or until the fish is cooked through.
- Check the seasoning and serve sprinkled with parsley and a little more paprika, plus a dollop of the lemon mayo.
This recipe is courtesy of Waitrose & Partners.
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Roast hake, samphire and tomato salad
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