Spanish Baked Hake with Cannellini Beans
This recipe has been created by mindful nutritionist: Katie Evans, who will be cooking it during her life demos at the Southampton Boat Show 2025.
Katie, who loves Envero Harvest Olive Oil and loves cooking with it, recommends this seasonal dish at the end of the summer using the last of your homegrown tomatoes and peppers. Perfect dish for comfort.
Read more about her and her workshops in our journal
Ingredients
2 tbsps Envero Harvest Olive Oil, more for the final drizzle
I onion diced
1/2 bulb of fennel diced
1 jar of cannellini beans (butter beans work well too)
1 garlic clove, grated
1 red pepper sliced (or use jarred roasted peppers)
1 tin of chopped tomatoes
400g firm white fish (I’ve used hake) cut into 4 portions
200ml stock
Handful fresh spinach
Fresh bunch of parsley
Takes 40 mins – makes about 12
Method
In a sauté pan, on medium heat, add l tbsp Envero Harvest olive oil, then the onions and fennel. Cook until soft.
Add the garlic, beans, peppers and finely diced stalks of parsley. Allow to cook for a few minutes.
Pour in the stock and tomatoes. Season well and stir. Allow to reduce down by half.
Stir in the spinach and finally nestle the fish in the sauce. Pop a lid on for 5 minutes.
Serve in a dish with a side of crusty sourdough and a drizzle of Envero Harvest olive oil to finish and elevate your dish.
