Crispy Pesto Hake With Cannellini Bean Stew

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and finely slice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-low heat

Once hot, add the sliced onion with a pinch of salt and cook for 7-10 min until softened

Meanwhile, mix your panko breadcrumbs with your traditional Italian pesto and a drizzle of olive oil – this is your pesto panko

Add your hake fillet[s] to a baking tray (or two!) and coat evenly with the pesto panko

Put the tray[s] in the oven and cook for 12-15 min or until the fish is golden and cooked through – this is your crispy pesto hake

Tip: Your fish is cooked once it turns opaque and flakes easily

Meanwhile, boil a kettle

Peel and finely chop (or grate) your garlic

Dissolve your stock mix in 200ml [300ml] [400ml] boiled water

Once the onion has softened, add the chopped garlic and cook for 1 min or until fragrant

Add your cherry tomatoes to the pan

Drain and rinse your cannellini beans

Add the drained cannellini beans and stock to the pan and cook for 5-7 min or until the cherry tomatoes start to burst and the liquid has reduced slightly

Meanwhile, finely chop most of your basil (including the stalks), reserve a few whole leaves for garnish

Once reduced, add the chopped basil to the pan – this is your cannellini bean stew