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- Pan-fried Hake with Roasted Tomatoes, Beans and Aioli
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Search results for 2 tbsp olive oil, plus 100ml for the aioli
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Search results for 2 slices crusty bread, to serve (optional)
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Ingredients
- 800g tomatoes, quartered
- 6 garlic cloves, peeled
- 2 tbsp olive oil, plus 100ml for the aioli
- 1 (400g) tin borlotti beans (or use cannellini or butter beans), drained and rinsed
- 50g kalamata olives, pitted
- 1 egg yolk
- 1 tsp dijon mustard
- 150ml flavourless oil, such as rapeseed
- 1 lemon, ½ juiced, ½ cut into wedges
- 2 hake fillets, skin on
- 2 roasted peppers (from a jar), cut into strips
- 2 tsp (approx.) sherry vinegar, to taste
- 1 handful flat-leaf parsley, chopped
- 2 slices crusty bread, to serve (optional)