Light but filling SUMMER SUPPERS
WOMAN'S WEEKLY|July 27, 2021
Try these delicious dishes with just a hint of holiday flavours
KEIRON GEORGE AND JESSICA RANSOM
Light but filling SUMMER SUPPERS

PAN-FRIED HAKE WITH SWEET SMOKY BEANS

A moreish combination of buttery hake with sweet and smoky chorizo beans.

SERVES 4

✣75g (2½oz) chorizo

✣1 onion, finely chopped

✣1 red pepper, finely sliced

✣1tsp smoked paprika

✣1 garlic clove, crushed

✣ 2-3 sprigs thyme, plus extra for garnish

✣ 50ml (2fl oz) white wine (or water)

✣ 100g (3½oz) cherry tomatoes

✣ 2 x 400g tins haricot beans, drained and rinsed ✣1tbsp olive oil

✣4 hake fillets, skin on

1 Remove the chorizo from the casing and finely mince together. Heat a frying pan over medium heat and add the chorizo. Cook for 1-2 mins to release the oils, then add the chopped onion. Fry for 5 mins, then add the pepper, paprika, garlic and thyme and cook for a further 5 mins.

2 Add the white wine or water, and cook out for 1 min before adding the tomatoes and beans. Reduce the heat slightly and cook for 15 mins. Season to taste.

3 Meanwhile, heat another pan on a medium heat with a splash of olive oil. Season the fish and place skin side down in the pan. Cook for around 4 mins until the skin is nice and crispy, then turn over to cook for a further 1 min – the cooking time will depend on the thickness of the fillet, so be careful not to overcook.

4 Add a spoonful of the beans onto a warm plate and top with the fish, skin side up. Garnish with fresh thyme.

هذه القصة مأخوذة من طبعة July 27, 2021 من WOMAN'S WEEKLY.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

هذه القصة مأخوذة من طبعة July 27, 2021 من WOMAN'S WEEKLY.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.