Development chef and food photographer, James Strawbridge is working with W Stevenson, whose core fleet of beam trawlers lands fish daily into Newlyn Harbour, in order to promote south west fish and its use in easily accessible recipes.
4 fillets of hake, chopped into smaller portions
12 vine cherry tomatoes
4 cloves of garlic
1 tin of butter beans, drained
150g Nocallera del Belice olives
1 small bunch of fresh oregano
Juice and zest of 1 lemon
3-4 tbsp olive oil
1 tbsp capers
150ml white wine
1 tbsp paprika
1 tsp sea salt
1 tsp cracked black pepper
1 tsp herbes de provence
Preheat your oven to 180˚C. Rub your chopped hake with ½ tsp salt, ½ tsp pepper, dried herbs and lemon zest and set to one side.
In a large roasting tray mix your butter beans, olives, tomatoes, garlic and capers. Toss to coat in 2 tbsp of olive oil, white wine, lemon juice, paprika and remaining pinch of salt and pepper.
Place your fish on top of the bed of vegetables skin side facing up and drizzle with the remaining oil. Roast for 15-18 mins and serve.