Baked hake with walnut-parsley crust over warm eggplant, leek and cannellini bean sauté

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a small baking tray or dish with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   2. In a small bowl, combine the walnuts, parsley, half of the garlic, lemon zest, 1 tablespoon olive oil, dried thyme, a pinch of salt and black pepper until the mixture is moist and crumbly.

3. 3

   3. Pat the hake fillets dry with paper towels. Brush the tops with Dijon mustard and place them on the tray. Divide the walnut-parsley mixture over each fillet, pressing gently so it sticks.

4. 4

   4. In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the leek and cook for 3 minutes until it starts to soften. Stir in the remaining garlic and cook for 30 seconds more.

5. 5

   5. Add the eggplant, sweet paprika, a pinch of salt and black pepper. Cook for 8 to 10 minutes, stirring occasionally, until the eggplant is tender and lightly browned in places.

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   6. Add the cannellini beans and lemon juice to the skillet. Toss gently and cook for 2 to 3 minutes more until everything is heated through and cohesive. Adjust with salt and black pepper.

7. 7

   7. Meanwhile, bake the hake for 10 to 12 minutes at 220 °C / 425 °F, or until the fish is opaque, flakes easily, and the crust is golden.

8. 8

   8. Spoon the warm eggplant, leek and cannellini bean sauté onto 4 plates. Top each portion with a walnut-parsley crusted hake fillet and serve right away.