Pan-fried hake with cannellini beans in tomato sauce

Ingredients

• •  3 tbsp Napolina Extra Virgin Olive Oil
• •  2 anchovy fillets
• •  1 onion, finely chopped
• •  10g capers
• •  2 x 400g cans Napolina Chopped Tomatoes
• •  2 x 400g cans Napolina Cannellini Beans
• •  600g hake steaks
• •  2 tbsp plain flour
• •  6tbsp Napolina Olive Oil
• •  small bunch of parsley, finely chopped

Method

1.  1. Heat the extra virgin olive oil in a deep frying pan over a medium heat, then add the anchovies and fry until dissolved. Add the onion and capers, then fry for 2 mins until softened. Add the chopped tomatoes, plus a pinch of salt, then gently simmer on a low heat for 15 mins. Stir in the cannellini beans, along with the water from both cans, and cook for another 5 mins.

2.  Meanwhile, coat the hake in the flour. In a separate frying pan, heat the olive oil over a high heat. Once hot, add the hake and fry for about 4 mins or until each side is golden. Remove the hake and pat dry with kitchen towel, then use a fish slicer to cut each steak in half. Add the hake to the tomato and bean sauce and gently warm on a low heat. To serve, sprinkle over fresh parsley.