Cilantro-Lime Hake with Sautéed Eggplant, Spinach, and White Beans

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Pat the hake fillets dry with paper towels. Toss them with 1 tablespoon olive oil, the zest of 1 lime, 1 tablespoon lime juice, half of the chopped garlic, 1/2 teaspoon cumin, the sweet paprika, 1/2 teaspoon salt, and black pepper. Set aside while you prepare the vegetables.

3. 3

   Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Add the eggplant and cook for 5 to 6 minutes, stirring, until it starts to brown.

4. 4

   Add the red onion, the remaining garlic, the remaining cumin, the dried oregano, and a pinch of salt. Cook for 3 more minutes until the onion softens.

5. 5

   Stir in the white beans and the vegetable broth or water. Cook for 2 minutes, stirring gently, until the beans are heated through and the liquid reduces slightly.

6. 6

   Add the fresh spinach in batches and cook for 1 to 2 minutes until wilted. Mix in half of the chopped cilantro and 1 additional tablespoon lime juice. Adjust salt if needed.

7. 7

   Push the sautéed mixture to the edges of the skillet or transfer it to a baking dish, leaving space to place the hake on top. Set the fillets over the vegetable and bean mixture.

8. 8

   Drizzle with the remaining tablespoon of olive oil and bake for 8 to 10 minutes at 220 °C / 425 °F, or until the hake is just opaque and flakes easily with a fork.

9. 9

   Remove from the oven and finish with the remaining chopped cilantro, the juice of the remaining lime, and a little more lime zest to taste.

10. 10

    Serve hot, making sure each plate gets hake, eggplant, spinach, and white beans.