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A light, quick fish pasta — hake gently poached in a garlicky burst-tomato sauce, finished with basil and a dash of balsamic. Cannellini beans stirred in for extra fibre and body.
1.
Get a large, wide pan or shallow pot ready with a lid.
2.
Heat the olive oil over medium heat. Add the garlic and cook briefly until fragrant, taking care not to let it brown.
3.
Add the tomatoes, season with salt and pepper, and cook until they start to soften and burst. A splash of water can be added if the pan looks dry.
4.
Nestle the hake fillets into the tomatoes. Cover and cook gently until the fish turns opaque and flakes easily.
5.
While the fish poaches, cook the pasta in a separate pot of salted boiling water according to packet instructions, until al dente.
6.
Gently stir the cannellini beans, basil and oregano into the pan, taking care to keep the fish fillets mostly intact. Warm through.
7.
Drain the pasta and add it to the pan along with the balsamic vinegar. Toss gently to combine, then serve.
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Storage information
This is best eaten fresh, since poached fish tends to dry out and flake apart on reheating, but leftovers will keep in an airtight container in the fridge for up to a day if needed, reheated gently on the stove or in the microwave in short bursts.
Tip
Lower carb: drop the pasta and serve the fish and beans over steamed greens, or use a lower-carb pasta.
Cost-saving tips
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