Super for summer and alfresco dining, this simple yet delicious recipe by our good friend, James Strawbridge, it one to be trying as soon as the sun comes out.
Ingredients
For the Fish
2 fillets of Cornish hake
1 tsp finely chopped rosemary
Generous pinch of sea salt
Zest of ½ lemon
Pinch of cracked black pepper
1 tbsp olive oil
40-50g knob of butter
For the bean salad
350g Bold Bean Co Queen Butter Beans
Pot of Sun Dried Cherry Tomatoes
1 tbsp chopped fennel fronds or dill
Zest and juice of ½ lemon
1 tbsp olive oil
Sea salt and cracked black pepper
Pinch of fennel seeds
For the greens
Large handful of Rainbow chard or spinach, roughly chopped
Broad bean tops [optional]
½ red onion, finely sliced
Pot of Garlic, Peppers & Mustard Seed Olives
1 tbsp olive oil
Pinch of salt and pepper
Juice of ½ lemon
Method
Lightly cure your fish by sprinkling with salt, pepper, lemon zest and pepper. Leave on a wire rack for 30 mins to draw out some excess moisture.
Make your bean salad by mixing the butter beans with sun dried cherry tomatoes, fennel and lemon. Season to taste and keep at room temperature.
Cook your wilted greens simply in a large pan for 3-4 minutes until soft and finish with fresh lemon juice and a small pinch of salt. Add the olives, they should provide a sweet, briny seasoning to this side dish.
Cook your fillets of Cornish hake in a hot pan with a little oil and sear on one side. Then flip over after 2-3 minutes and add a knob of butter. Spoon the hot foaming butter over the fish until cooked.
Serve the dish simply with a handful of greens, large spoon of the bean salad and a fillet of pan-fried fish.