hake with black beans and saffron mayo


Lindsey Bareham

Fish suppers like this, where fillets of flaky white fish are roasted with lemon juice and olive oil, the juices mixed into beans from a can, with a dollop of something creamy and maybe a spray of cherry tomatoes roasted alongside, are a favourite with me. Easy to adapt for any number of people, this is my final recipe in a week celebrating the versatility of tomatoes in honour of British Tomato Week.

serves 2, prep 15 min, cook 15 min

2 fillets hake, cod or haddock
2 tbsp olive oil
1 lemon
2 sprays cherry tomatoes on the vine
400g tin black turtle beans
A pinch saffron threads
3 tbsp mayonnaise

Heat the oven to 200C/gas 6. Swipe the fish fillets through the olive oil. Place skin-side down on a small roasting tin and splash with lemon juice. Season with salt and pepper. Roast for 8-12 min depending on thickness of fillets; hake and haddock cook faster than cod. Pierce the tomatoes with a small, sharp knife (to avoid bursting) and lay alongside the fish for the final 5 min of cooking.

Meanwhile, rinse the beans and place in a small pan. Place the saffron in an eggcup and moisten with 1 tbsp boiling water. When the threads are soft, the water dark yellow, beat the contents of the eggcup into the mayo. When the fish is just done, flaking nicely, carefully drain the juices into the beans. Quickly heat the beans then spoon into the middle of two hot plates. Top with deftly inverted fillet of fish. Lift off and discard the skin. Drape tomatoes over the top with a spoonful of mayo on the side. Serve with a lemon wedge.

from Keith:

There were no juices emanating from the fish when I cooked this so I poured hot water on the beans and warmed them through for a couple of minutes. Drained them and put them in the centre of the plate, as above.