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Pan-fried Hake with Roasted Tomatoes, Beans and Aioli

Pan-fried Hake with Roasted Tomatoes, Beans and Aioli

By OcadoLifePublished on 18 July 2024“It’s a good idea to serve this Pan-fried Hake with Roasted Tomatoes, Beans and Aioli with a little bread to mop up all the delicious juices,” says recipe writer, chef and food stylist Clare Cole. “Garlic leftover from roasting the tomatoes adds extra oomph to the aioli here – the recipe makes more than you’ll need, so try it in sandwiches or dolloped onto roast chicken and potatoes.”
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Time and servings

1 hrTotal time
2Servings
20 minsPrep time
40 minsCooking time

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)

Method

  • Step 1

    Preheat the oven to 190°C/170°C fan/gas 5. Put the tomatoes, garlic and 1 tbsp oil in a roasting tin. Season and toss; roast for 30 mins.

  • Step 2

    Remove the tin from the oven, pick out 4 garlic cloves; set aside. Crush the remaining garlic in the tin with the back of a spoon; stir in the beans and olives; roast for 5-10 mins.

  • Step 3

    Meanwhile, make the aioli. Whizz the egg yolk, mustard, roasted garlic cloves and a pinch of salt in a food processor; add the flavourless oil and the 100ml olive oil in a steady stream, one at a time, until thick and emulsified. Stir in the lemon juice and more salt to taste.

  • Step 4

    Heat the remaining 1 tbsp olive oil in a medium, non-stick frying pan over a medium heat. Season the hake fillets and fry, skin-side down, for 3 mins until crisp, then 
flip and cook for 2 mins more or until cooked through.

  • Step 5

    Stir the sliced peppers, vinegar and parsley into the roasted tomato mixture; taste and season.

  • Step 6

    Divide the tomato mixture between 2 plates. Top with the hake and serve with ½ tbsp aioli, a wedge of lemon and some crusty bread to mop up the juices, if you like. Leftover aioli will keep chilled in an airtight container for 10 days.