Golden Hake with Almond Parmesan Crust over Lemon Cannellini Cream and Sautéed Green Beans

Instructions

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

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   2. Pat the hake fillets dry with paper towels and season them with half of the salt, some black pepper, and 1 teaspoon of the lemon juice.

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   3. In a small bowl, mix the ground almonds, 30 g of grated Parmesan, Dijon mustard, egg white, lemon zest, dried thyme, 1/2 teaspoon sweet paprika, and 1 tablespoon olive oil until a thick paste forms.

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   4. Place the hake fillets on the tray and spread the almond-Parmesan mixture over the top of each fillet, pressing gently to create an even crust.

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   5. Bake the hake for 12 to 15 minutes at 220 °C / 425 °F, until the fish is cooked through and the crust is golden.

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   6. Meanwhile, make the cream: place the cooked cannellini beans in a saucepan with the Greek yogurt, 1 whole garlic clove, 60 ml water, the remaining lemon juice, the rest of the grated Parmesan, a pinch of salt, black pepper, and 1/2 teaspoon sweet paprika. Cook over medium heat for 5 minutes, stirring.

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   7. Remove the garlic clove from the cream and blend the mixture until smooth. Add the remaining 60 ml water if needed for a creamy texture and heat 1 minute more.

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   8. Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the 2 chopped garlic cloves and cook for 30 seconds. Add the green beans, a pinch of salt, and black pepper, then sauté for 5 to 7 minutes until tender but still vibrant.

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   9. Spoon a layer of lemon cannellini cream onto each plate, place a crusted hake fillet on top, and serve with the sautéed green beans.

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    10. If desired, finish with a little extra lemon zest and black pepper before serving.