Pan-fried hake with chickpeas, tomatoes and paprika with a lemon-cider butter – Food & Home Magazine

Ingredients

• <h3>Pan-fried hake</h3>
• 30ml (2 tbsp) olive oil
• 30g butter
• 800g hake fillets
• salt and freshly ground black
• pepper, to taste
• <h3>Chickpeas</h3>
• 30ml (2 tbsp) Westfalia Avocado
• Oil Garlic-flavoured infusion/olive oil
• 3 shallots, peeled and cut into wedges
• 400g chickpeas, drained and rinsed
• 5ml (1 tsp) paprika
• 1 bunch vine tomatoes, drizzled with
• olive oil, seasoned to taste and
• baked in a 180˚C oven for 15 minutes
• 125ml (½ cup) white wine
• 1 lemon, cut into wedges
• handful fresh coriander leaves,
• roughly chopped + extra, to garnish
• small handful fennel leaves
• <h3>Lemon-cider butter</h3>
• small handful fennel, finely chopped
• juice of ½ lemon
• 80g butter, softened
• 30ml (2 tbsp) cider
• lemon wedges, to serve