Blackened lime Hake with white bean tabbouleh

Ingredients:

• 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

Method:

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.