Peruvian-Inspired Hake Escabeche with Creamy Cannellini Beans

Heat the oven

Heat the oven to 200°C/180°C fan/gas 6. Line a baking tray with baking paper.

Prepare the fish and vegetables

Pat the hake dry and season both sides with a pinch each of salt and black pepper. Slice the onion, peppers and garlic. Zest the lime, then juice it; reserve half the juice for the beans and half for finishing.

Make the bean base

Put the drained cannellini beans in a bowl with 1 tablespoon oil, the lime zest, half the lime juice, hot water and a pinch of salt. Crush roughly with a potato masher or fork until creamy but still textured. Cover to keep warm.

Toast the seeds

If using pumpkin seeds, toast them in a dry frying pan over a medium heat until fragrant, then tip onto a plate.

Timer available in cooking mode · 2 min

Soften the vegetables

Heat 1 tablespoon oil in a large frying pan over a medium heat. Add the red onion and a pinch of salt, then cook, stirring often, until softened and beginning to caramelise. Add the peppers and cook until softened at the edges.

Timer available in cooking mode · 10 min

Build the escabeche

Stir in the garlic, cumin, smoked paprika, oregano and chilli flakes. Cook for 30 seconds, then add the red-wine vinegar and 2 tablespoons water. Bubble until the vegetables are glossy and the liquid has reduced slightly. Stir through half the coriander, then take off the heat.

Timer available in cooking mode · 4 min

Roast the hake

While the vegetables cook, place the seasoned hake on the lined tray and drizzle with the remaining 1 tablespoon oil. Roast until opaque and the thickest part flakes easily when pressed with a fork.

Timer available in cooking mode · 12 min

Finish and serve

Taste the escabeche and balance with the remaining lime juice, salt and pepper as needed. Spoon the creamy beans onto a platter or four warm plates, add the hake, then spoon over the warm onion and pepper topping. Scatter with the remaining coriander and toasted pumpkin seeds, if using. Serve straight away, or cool the topping and serve at room temperature over freshly cooked fish.