- 200g potatoes, peeled and chopped into chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 bay leaves
- 60ml olive oil, plus 1 tbsp
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 parsley sprig
- 1 red onion, finely sliced
- 150ml white wine, plus 1 tbsp
- 2 hake steaks, about 160g each
- 160g purple sprouting broccoli
pur-pel spr-ow-ting brok-o-lee
This untidy-looking, colourful cousin of broccoli can be used in much the same way. Leafier and…
- ½ lemon, juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tbsp smoked paprika
Heat oven to 190C/170C fan/gas 5. Boil the potatoes in a pan of salted water with a bay leaf for about 12 mins, or until tender. Drain, reserving the cooking water.
Heat 1 tbsp olive oil with a bay leaf in a non-stick frying pan. Add the red onion, season with salt and pepper and fry gently. After 5 mins add a tbsp of white wine and cook for a further 10-15 mins, until softened, fragrant and starting to caramelise.
Season the hake steaks and rub with a little olive oil. Put them in a roasting tin and pour in the wine and 100ml of the potato water, along with the tbsp olive oil and parsley sprig. Cook for 10 mins in the oven, or until the steaks are opaque and flaking.
Cook the broccoli in salted water for 3-6 mins (depending on thickness) until tender. Season with lemon juice and black pepper. Pour the rest of the oil into the onion pan and gently warm it – you want it warm, but not scalding or sizzling. Stir in the smoked paprika, then turn off the heat.
When the fish is ready, toss the potatoes through the onions and warm oil, and divide between plates. Remove the fish from the water with a fish slice and put on the plates with the broccoli. Drizzle over the remaining paprika oil and serve.