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Hake & butter beans with lemon mayo
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2 tbsp olive oil
2 onions, sliced
2 garlic cloves, sliced
½ tsp sweet smoked paprika, plus extra to serve
4 tomatoes, roughly chopped
400g can butter beans, drained and rinsed
4 tbsp Heinz Seriously Good Mayonnaise
½ lemon, zest and juice
250ml fresh fish stock
4 x 150g fresh hake fillets
Handful flat leaf parsley, chopped
1. 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.
2. Meanwhile, in a bowl, mix the mayonnaise with the lemon zest and juice; season and set aside.
3. 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; 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. Some lemon wedges and baby spinach leaves are wonderful alongside, if liked, as is some crusty bread to mop up the juices.
Hake is a mild-flavoured, meaty white fish. Cod, pollock and haddock are similar and work just as well in this recipe.
Typical values per serving:
This recipe was first published in July 2018.
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