Yay, spring is in the air. My favourite time of the year, life just gets better. The air smells better, beer tastes better, but most importantly foods tastes better ❤
As I mentioned in my previous post I was overseas for quite a while, so I haven’t had the chance to stock up my pantry. I found a bunch of ingredients chucked them together and made this delicious dish. So simple to make! The flavours are quite strong, if you prefer more subtle flavours, you can leave the capers out.
150 X 4 hake, skin-off and scaled
1 tsp of fish rub
1 large plum tomato, chopped
1/2 red onions, finely diced
1 heaped tsp capers, chopped
5 kalamata olives, pited and chopped
1 small yellow pepper, diced
2 garlic cloves, crushed
1 red chilli, seeded and chopped
1 tbsp olive oil
The zest of 1/2 a lemon
1 large pinch of kosher salt
1 lemon, quartered
Small handful of fresh basil
1 packet Green beans
1 garlic clove, crushed
Preparation 10 minutes
Cooking time 20 minutes
Preheat the oven to 200°C.
Take the fish out of the fridge, and wash the green beans. On a plastic chopping board, chop the pepper, tomatoes, onion, capers, olives, garlic and chilli. Add the chopped ingredients to a glass bowl with the olive oil, salt, pepper, and lemon zest, mix.
Rub the fish rub on the fish with an extra pinch of sea salt. Place on an oven tray, and then evenly distribute the salsa. Pour over a drizzle of olive oil. Place in the oven for 15 minutes.
After the fish has been cooking for 10 minutes. Pour boiling water into a medium-sized pot and cook the beans for 3 minutes. While they are cooking prepare an ice bowl for the beans. Drain and let them sit in the ice until they are cold.
After the fish has been cooking for 15 minutes, take it out the oven and check if it’s cooked (should be flakey).
In a frying pan warm up a tablespoon of olive oil and then fry the garlic for 30 seconds, add the beans and fry for 1 minute.
Serve with a piece of lemon and garnish with fresh basil.