Ainsley’s Mediterranean Cookbook by Ainsley Harriott

Author:Ainsley Harriott [Harriott, Ainsley]
Language: eng
Format: epub
ISBN: 9781473569621
Publisher: Penguin Books Ltd
Published: 2020-02-27T00:00:00+00:00

Preheat the oven to 200°C/180°C fan/gas 6.

In a small bowl, mix together 1 tablespoon of the olive oil with 1 teaspoon of the paprika and the lemon juice to make a marinade. Put the hake onto a non-stick baking tray and brush with the marinade, then season with salt and pepper (reserve any leftover marinade). Roast in the oven for 10–12 minutes, depending on the thickness of your fillets, or until the fish is cooked (the flesh will be opaque and will flake easily).

Meanwhile, heat 1 tablespoon of the oil in a large frying pan over a medium heat, add the shallots and cook for 2–3 minutes until softened but not coloured. Add the chorizo and cook for 2 minutes, then add the red pepper, garlic, any remaining marinade and the remaining 1 teaspoon of paprika. Stir everything together and cook for 3–4 minutes. Add the sherry and cook for 1 minute to burn off the alcohol, then stir in the tomatoes and beans, season and simmer for 6–8 minutes. Stir in the remaining 1 tablespoon of oil and the parsley.

Share the beans among warmed serving bowls and serve with the roasted hake on top, garnished with extra parsley.

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