Blackened lime Hake with white bean tabbouleh

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.