Hake with coco beans, spinach and green sauce

PT1H30M

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Ingredients

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  • 2 hake fillets

Coco beans

Green sauce

1

Preheat an oven to 150°C/gas mark 2

2

Place the coco beans in a baking dish and pour in enough water to just cover them. Drizzle in a generous amount of extra virgin olive oil; it should sit on the top of the water

  • 60g of fresh coco beans
  • extra virgin olive oil, for drizzling
3

Add the garlic, herbs, chilli and tomatoes then cover with a layer of parchment paper, followed by a second layer of tin foil. Don’t add salt to the beans until just before serving as it can make them unpleasantly firm and hard. Bake in the oven for 1 hour or until the beans are tender

4

Meanwhile, make the green sauce. Place all the ingredients in a blender and pulse a few times into a coarse sauce, adding just enough oil to achieve a pouring consistency. Season with salt if you think it needs it and adjust the amount of vinegar to your liking

5

Once the beans are ready, discard the herbs and chilli. Transfer the beans to a saucepan with a little bit of the cooking liquor

6

Add the spinach to the hot beans and stir until it has wilted. Add the lemon juice to taste, then either keep warm or reheat before serving

7

If you have access to a wood-fired oven or pizza oven, heat it to 350°C, otherwise heat your oven to the highest temperature it will go. Place the hake fillets skin-side up on a baking tray and cook until the flesh is white and opaque throughout and the skin is blackened and blistered (around 5-10 minutes, depending on the heat of your oven and size of the fillets)

  • 2 hake fillets
8

Divide the beans between 2 plates, place the hake on top of the beans and spoon over the green sauce

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