Crispy skin hoki fillet with white bean, chorizo and piquillo pepper

Easy

Serves 4

40 Min

Pan Fry

Ingredients

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First make the white bean puree, by placing half of the white beans into a food processor along with the juice of ½ a lemon, ½ a garlic clove and the sour cream. Puree until smooth, season to taste with salt and pepper, then set aside.
Heat the 2 tbsp. olive oil in a heavy-based sauce pan over medium-low heat, add the onion and remaining garlic. Fry gently without colouring for about 10-15 minutes then add the saffron and the diced chorizo. Cook for 5 more minutes or until the chorizo is golden. Add the crushed tomatoes, vinegar and sugar. Simmer for 10-15 minutes to cook out the tomatoes, then stir through the diced peppers, the remaining white beans and parsley. Cook for 5 minutes more, then remove from the heat. Season to taste with salt and pepper. Set aside.
To cook the fish, heat the olive oil in a non-stick heavy based frying pan. Lightly season the Hoki fillet with sea salt, then pan-fry skin side down, for 3-4 minutes or until the skin is crisp and golden. Turn-over and cook for another 1-2 minutes. Add the butter and lemon juice then baste the Hoki with the pan juices. Remove from the heat.
Meanwhile in a separate pan, fry or grill the remaining chorizo slices until golden.
To serve, place a large dollop of the white bean puree into the centre of 4 plates, top with a large spoonful of the white bean, pepper and chorizo mix, then place fish on top. Garnish with the fried chorizo and rocket leaves, drizzle with a little extra virgin olive oil and serve.

Hoki belong to the Merlucciidae family (hakes).