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Hake with fennel and sun-dried tomatoes
Fruit and vegetables
½
fennel
bulb, thinly sliced
2
garlic
cloves, finely chopped
8
cherry tomatoes
, halved or sliced
pinch dried red
chilli
Tins, packets and jars
1 tbsp baby
capers
2–3 tbsp cooked white
beans
, such as cannellini or butter bean
Cooking ingredients
4 tbsp
olive oil
pinch
saffron
salt
and freshly ground black pepper, to season
1 tsp chopped
oregano
2 tbsp
olive oil
1–2 tbsp fried
breadcrumbs
, to serve
Meat, fish and poultry
2 hake fillets (about 250g/9oz each), skin on and pin boned
Other
125ml/4fl oz
white wine
2 tbsp
sun-dried tomatoes
, blended
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