Blackened lime Hake with white bean tabbouleh

Blackened lime Hake with white bean tabbouleh


  • 400g canned cannellini beans, rinsed, drained
  • 1 bunch flat-leaf parsley, leaves roughly chopped
  • ½ bunch mint, leaves roughly chopped
  • 3 tomatoes, chopped
  • 1 long red chilli, thinly sliced
  • 2 tbs olive oil
  • ½cup (125ml) lime juice (from 2-3 limes)
  • 2 tsp ground coriander
  • 4 x 180g skinless hake fillets



  1. To make the white bean tabbouleh, place the beans in a small saucepan over low heat and cook for 5 minutes until heated through.
  2. Combine the beans in a bowl with the parsley, mint, tomatoes and chilli. 
  3. Add half the olive oil and 2 tablespoons of the lime juice. Toss to combine.
  4. Meanwhile, place the remaining lime juice in a bowl with the ground coriander and stir to combine.
  5. Add the hake fillets and turn to coat.
  6. Heat a large frypan over medium-high heat and add the remaining tablespoon of olive oil.
  7. When hot, add the hake and cook for 5 minutes on each side or until blackened and just cooked through.
  8. To serve, divide the white bean tabbouleh among 4 serving plates and place a hake fillet on each.
Print Friendly, PDF & Email

More articles

Leave a Reply