Mediterranean Baked Hake with Herb-Sesame Crust over Creamy Lemon White Beans and Roasted Tomatoes

Instructions

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   1. Preheat the oven to 220°C / 425°F. Line a baking tray with parchment paper. Place the cherry tomatoes and sliced garlic on the tray, add 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper, then toss well.

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   2. Roast the tomatoes and garlic for 15 minutes at 220°C / 425°F, until the tomatoes soften and begin to burst.

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   3. Meanwhile, make the crust: in a bowl combine the breadcrumbs, sesame seeds, parsley, dill, dried oregano, sweet paprika, lemon zest, 1 tablespoon olive oil, and 1 tablespoon lemon juice.

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   4. Pat the hake fillets dry with paper towels and season them with 1/2 teaspoon salt and black pepper. Place them in a lightly oiled baking dish and press the crust mixture onto the top of each fillet.

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   5. Once the tomatoes have roasted for 15 minutes, place the hake in the oven as well and bake at 220°C / 425°F for 10 to 12 minutes, or until the fish is opaque and flakes easily.

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   6. While the hake bakes, heat the remaining olive oil in a skillet over medium heat. Add the chopped garlic and cook for 30 seconds without letting it brown.

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   7. Add the cooked white beans, vegetable broth, 2 tablespoons lemon juice, 1/4 teaspoon salt, and black pepper. Cook for 4 to 5 minutes, stirring, until the beans are heated through.

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   8. Lightly mash about one-third of the beans with a spoon to create a creamy texture. Add the Greek yogurt and stir gently until the base becomes creamy. Adjust salt and pepper to taste.

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   9. Add the green olives to the roasted tomatoes and stir on the tray so they warm through during the final minute of cooking.

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    10. To serve, divide the creamy white beans among plates, top with a crusted hake fillet, and finish with the roasted tomatoes, roasted garlic, and green olives. Serve immediately.