British Hake, Butter Bean Purée, Heritage Tomatoes & Salsa Verde

Start the salsa verde

Boil a kettle.

Chop the parsley and basil finely (including the stalks).

Add the remaining ingredients 

Add the pine nuts, capers and sultanas to the chopped herbs and chop everything together as finely as you can.

Finish the salsa verde

Add the mix to a bowl with the juice of 1/4 [1/2] lemon and 3 tbsp [6 tbsp] olive oil.

Season with a pinch of salt and give everything a good mix up – this is your salsa verde.

Start the butter bean purée

Dissolve 1/2 [1] Knorr vegetable stock cube in 50ml [100ml] boiled water.

Peel and chop the garlic roughly.

Finish the butter bean purée

Drain and rinse the butter beans and add them to a food processor.

Add the chopped garlic (don't like raw garlic? Go easy!) with the juice of 1/4 [1/2] lemon, vegetable stock and 2 tbsp [4 tbsp] olive oil.

Blitz until smooth – this is your butter bean pureé.

Tip: If you don't have a food processor, you can mash the beans instead.

Cook your fish

Pat the hake dry with kitchen towel. Season with a pinch of salt.

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat. Once very hot, add the hake, skin-side down, and cook for 4-5 minutes or until the skin has started to crisp.

Flip the fish and cook for 1-2 minutes further or until cooked through. Tip: Your fish is cooked when it turns opaque and flakes easily.

Prepare your heritage tomatoes

Slice the heritage tomatoes in half.

Season with a generous pinch of salt.