Portly Cooks | Hake with Chorizo Butterbeans and Roasted Baby Potatoes

Hake and Butterbeans

Fish on a Friday who would have thought it? This one has one of my favourites…Hake.

Serves 5

  • 5x 200g Hake Fillets/Steaks
  • 750g Baby Potatoes
  • 1 tin Butterbeans
  • 100g Chorizo
  • 200g Cherry Tomatoes
  • Handful of Rocket

Start off with the potatoes, par boil them in some salted water until soft, drain and leave to one side. In a roasting tray heat some oil in the oven until it’s searingly hot. Add the potatoes and season well. Roast until crispy.

Next, chop the chorizo into little dice and lightly fry in a wok allowing all the oils and flavour to escape. Add the tomtatoes and cook until softened (like you would to make a pasta sauce). Once the tomatoes have softened add the butterbeans and cook for a further 2 minutes.

In a final pan, cook the hake on either side for about 3 minutes either side on a high heat. just before the hake is ready to go, stir the rocket through the butterbeans. Plate up with the veg either sid eof each other and place the fish on top.


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