Hake with Cabbage & Beans
Servings: 4 people
This is yummy, comforting mid-week bowl of food went down well with the whole family - even the one who says she doesn't eat cabbage! Savoy cabbage would be ideal as it has a prettier, brighter green, but a standard white cabbage tasted delicious (as in the pictured dish).
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Ingredients
- 1 pack MCF hake We like to use skin on hake for frying. If frozen, defrost & pat dry before use.
- 5 rashers streaky bacon chopped
- 1 onion chopped
- 2 celery sticks sliced
- 2 carrots sliced
- 1 small bunch fresh thyme
- ½ small cabbage shredded
- 60 ml white wine
- 300 ml chicken stock
- 1 can cannellini beans drained
For frying the fish
- 2 T Mother City Fish Batter Mix Regular or Gluten Free
- 2 T extra virgin olive oil
Instructions
- Preheat your oven to 180℃
- Fry the bacon in a frying pan until starting to crisp
- Add the onion, celery and carrot and cook until softening, but not brown
- Stir in the thyme and cabbage and cook until the cabbage starts to wilt
- Pour in the wine and simmer until it's evaporated before adding the beans and the stock. Season and cover. Simmer for 10 mins. The cabbage should be soft but not completely floppy and losing it's colour.
- While the cabbage is cooking, dust the fish with the batter mix, then fry in an oven proof pan, skin side down for about 4 minutes until the skin is crisp
- Transfer the fish to the oven (now skin side up) to finish cooking it through - no more than 5 minutes, but it will depend on the thickness of your fillets.
- Serve the fish on top of the cabbage and beans. Boiled and buttered baby potatoes are a nice addition.