Dinner · THE RIGHT TOOL FOR THE JOB
Pan-seared hake with tomato chickpeas
Golden hake over warm chickpeas, tomatoes and wilted spinach.
- Serves
- 4 generously
- From scratch
- 40 min
- Bimby
- Not needed
Ingredients
Metric quantities · weights after peeling and trimming unless stated
- 800 g hake fillets, skinless and boneless, 4 thick portions
- 480 g cooked chickpeas, drained weight, rinsed
- 400 g tinned chopped tomatoes
- 150 g onions, finely diced
- 6 g garlic, sliced
- 150 g spinach
- 30 ml olive oil
- 15 ml lemon juice
- 10 g parsley, chopped
- 2 g salt
Method
Cook the base
Saucepan
Heat 15 ml oil over medium heat. Soften onion for 7 minutes, add garlic for 1 minute, then tomatoes. Simmer for 10 minutes.
Warm the chickpeas
Same saucepan
Add chickpeas and simmer for 5 minutes. Fold in spinach until wilted; add lemon juice and half the salt. Keep warm.
Sear the fish
Non-stick frying pan
Pat hake dry and season with remaining salt. Heat remaining oil over medium-high heat. Cook hake for 3–4 minutes on the first side without moving it. Turn carefully and cook 3–5 minutes more, depending on thickness, until opaque and flaking; check 70°C for 2 minutes.
Plate
Warm plates
Spoon tomato chickpeas onto plates and set hake on top. Finish with parsley and any fish pan juices.
Kitchen notes
Dinner only. Contains fish. Thaw frozen hake fully in the fridge, then dry thoroughly before cooking. The separate fish pan gives better texture than poaching it in the sauce.
Original recipe development draft; not yet kitchen-tested. Timings and manual Bimby settings are starting points: check texture and doneness. These are not official Guided Cooking programmes.