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Blackened lime Hake with white bean tabbouleh Blackened lime Hake with white bean tabbouleh
 

Delicious & Healthy Recipes

Blackened lime Hake with white bean tabbouleh

Blackened Lime Hake with White Bean Tabbouleh
A bold and zesty dish featuring hake fillets coated in a smoky blackened spice blend and seared to perfection with a squeeze of fresh lime. Served over a refreshing white bean tabbouleh—made with parsley, mint, tomatoes, and a lemony dressing—this meal combines vibrant flavours with wholesome ingredients for a nutritious and satisfying plate.

Ingredients

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

Instructions

Method:

To make the white bean tabbouleh, place the beans in a small saucepan over low heat and cook for 5 minutes until heated through.

Combine the beans in a bowl with the parsley, mint, tomatoes and chilli.

Add half the olive oil and 2 tablespoons of the lime juice. Toss to combine.

Meanwhile, place the remaining lime juice in a bowl with the ground coriander and stir to combine.

Add the hake fillets and turn to coat.

Heat a large frypan over medium-high heat and add the remaining tablespoon of olive oil.

When hot, add the hake and cook for 5 minutes on each side or until blackened and just cooked through.

To serve, divide the white bean tabbouleh among 4 serving plates and place a hake fillet on each.

December 14, 2021