TODAY’S RECIPE: Hake with paprika oil potatoes

SMART supper. Serves: 2.

Ingredients

200g potatoes, peeled and chopped into chunks 2 bay leaves 60ml olive oil, plus 1 tbsp 1 red onion, finely sliced 150ml white wine, plus 1 tbsp 2 hake steaks 1 parsley sprig 160g purple sprouting broccoli ½ lemon, juiced 1 tbsp smoked paprika

Method

1 Heat oven to 190c/170c/gas 5. Boil potatoes in salted water with a bay leaf for 12 minutes, until tender. Drain, reserving the cooking water.

2 Heat 1 tbsp olive oil with the second bay leaf in a non-stick frying pan. Add the red onion, season with salt and pepper and fry gently. After five minutes, add 1 tbsp of white wine and cook for a further ten to 15 minutes, until softened and starting to caramelise.

3 Season the hake steaks and rub with a little olive oil. Put them in a roasting tin and pour in the wine and 100ml of the potato water, plus 1 tbsp olive oil and parsley sprig. Cook for ten minutes in the oven, or until the steaks are opaque and flaking.

4 Cook the broccoli in salted water for three to six minutes, until tender. Season with lemon juice and black pepper. Pour the rest of the oil into the onion pan and gently warm it. Stir in the smoked paprika, then turn off the heat.

5 When the fish is ready, toss potatoes through the onions and warm oil, and divide between plates. Remove the fish from the water and put on the plates with the broccoli. Drizzle over the remaining paprika oil and serve.