Light but filling SUMMER SUPPERS
WOMAN'S WEEKLY|July 27, 2021
Try these delicious dishes with just a hint of holiday flavours
KEIRON GEORGE AND JESSICA RANSOM

PAN-FRIED HAKE WITH SWEET SMOKY BEANS

A moreish combination of buttery hake with sweet and smoky chorizo beans.

SERVES 4

✣75g (2½oz) chorizo

✣1 onion, finely chopped

✣1 red pepper, finely sliced

✣1tsp smoked paprika

✣1 garlic clove, crushed

✣ 2-3 sprigs thyme, plus extra for garnish

✣ 50ml (2fl oz) white wine (or water)

✣ 100g (3½oz) cherry tomatoes

✣ 2 x 400g tins haricot beans, drained and rinsed ✣1tbsp olive oil

✣4 hake fillets, skin on

1 Remove the chorizo from the casing and finely mince together. Heat a frying pan over medium heat and add the chorizo. Cook for 1-2 mins to release the oils, then add the chopped onion. Fry for 5 mins, then add the pepper, paprika, garlic and thyme and cook for a further 5 mins.

2 Add the white wine or water, and cook out for 1 min before adding the tomatoes and beans. Reduce the heat slightly and cook for 15 mins. Season to taste.

3 Meanwhile, heat another pan on a medium heat with a splash of olive oil. Season the fish and place skin side down in the pan. Cook for around 4 mins until the skin is nice and crispy, then turn over to cook for a further 1 min – the cooking time will depend on the thickness of the fillet, so be careful not to overcook.

4 Add a spoonful of the beans onto a warm plate and top with the fish, skin side up. Garnish with fresh thyme.

TIP To check if the fish is cooked, insert a metal skewer into the thickest part – it should go through with ease and be warm to the touch.

BEST-EVER RATATOUILLE

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