Anna’s Family Kitchen shares a delicious fish recipe with us…
INGREDIENTS for 4:
4 hake fillets, skin on (don’t worry you can remove the skin later if you’re adverse!)
2 cans Cannellini Beans drained
2 banana shallots or small onions chopped
2 garlic cloves crushed
1 tsp smoked paprika
1 tbsp balsamic vinegar
2 cans chopped tomatoes or 800g passata
200g spinach
Soften the onion for a couple of minutes. Add the garlic, balsamic, paprika, tomatoes & Cannellini beans. Season & simmer whilst you cook the fish.
Season the hake with salt & pepper.
Lightly oil a large frying pan. Put the hake fillets skin side down into the cold pan. Put the pan on the heat & leave for 4-5 minutes to get the skin crisp.
Gently lift one corner using a spatula to check the skin is crisp. If it is carefully flip the fillets over and cook for another 2 minutes.
Stir the spinach into the Cannellini stew so that it wilts. Spoon into bowls.
Sit each fillet on top the beans & serve.
