Hake with romesco, new potatoes and green beans
26 min · 32 g protein · 371 cals / serving
Crisp-skinned hake on a thick, smoky romesco of roasted red peppers, toasted almonds, garlic and smoked paprika, with new potatoes and green beans boiled in one pan. The Spanish sauce takes five minutes in a blender from a jar of peppers, and the whole plate takes under half an hour.
Ingredients
- 1 1/3 lb baby or new potatoes new potatoes, halved
- 1 tsp salt, divided
- 1/2 lb green beans, trimmed
Romesco
- 1/4 cup almonds
- 1 jar (12 oz), drained roasted red peppers
- 1/3 cup cannellini beans, drained and rinsed
- 1 clove garlic
- 1 tsp paprika, smoked
- 1 tbsp red wine vinegar, or sherry vinegar
- 1 pinch red pepper flakes
- 2 tbsp olive oil, divided
- 4 hake fillets (1 1/3 lb) raw hake, skin on; or cod or haddock
- 1/2 tsp black pepper
To serve
- 2 tsp lemon juice
- a small handful fresh parsley, chopped
Steps
- Put the potatoes in a pan of boiling salted water (from the kettle) and simmer for 12 minutes, adding the green beans for the last 4. Drain.
- Meanwhile toast the almonds in a dry frying pan over medium heat for 3–4 minutes, shaking, until golden inside. Blitz them in a blender or food processor with the peppers, beans, garlic, smoked paprika, vinegar, chili flakes, 1 tablespoon of the oil and a pinch of salt until thick and almost smooth.
- Wipe out the frying pan and heat the remaining oil over medium-high heat. Season the hake with salt and pepper and cook skin side down for 4 minutes, until the skin is crisp, then flip and cook 2–3 minutes more, until it flakes and reads 145°F.
- Spread the romesco over four plates, add the potatoes and beans, set the hake on top, and finish with the lemon juice and parsley. Eat fresh; leftover romesco keeps 5 days in the fridge.
Good to know
Can I use another fish?
Cod, haddock, pollock or sea bass all work the same way. Hake is softer than cod, so turn it once only, with a thin spatula.
Can I use Sately's romesco?
Yes: a batch of our romesco keeps 5 days and is even better with the charred tomato. Use about 1 1/3 cups here and skip step 2.
Alternative
Per
- Calories
- 85
- Protein
- (35%)
- 7 g
- Fat
- (28%)
- 3 g
- Carbohydrates
- (37%)
- 9 g
- of which sugar
- 1 g
- Fiber
- 2 g
- Sodium
- 341 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1483 kcal goes into the pot and 1860 g of ingredients comes out as about 1740 g of food: 85 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.