Portuguese Hake 'a la Gallega' with Cauliflower

A beautifully simple Iberian dish that lets the ingredients shine. Tender, flaky hake is gently steamed and served over smashed cauliflower, then drizzled with a smoky paprika-infused garlic oil. This is clean eating at its most delicious.

Method

1. 1

   Steam or boil the cauliflower florets for 10-12 minutes until very tender. Drain well.

2. 2

   Transfer the cauliflower to a bowl, add the hemp hearts, a pinch of salt, and 1 tbsp of olive oil. Roughly mash with a fork or potato masher. Keep warm.

3. 3

   Pat the hake fillets dry and season with salt. You can steam them for 6-8 minutes, or gently pan-fry them in a little oil for 3-4 minutes per side until opaque and cooked through.

4. 4

   While the fish cooks, prepare the oil. Gently heat the remaining 3 tbsp of olive oil in a small pan with the sliced garlic. Cook for 2-3 minutes until the garlic is fragrant and just starting to turn golden.

5. 5

   Remove the pan from the heat and stir in the smoked paprika. Be careful not to let it burn.

6. 6

   Divide the smashed cauliflower between two plates. Top with the cooked hake fillets.

7. 7

   Drizzle the paprika and garlic oil generously over the fish and cauliflower. Garnish with fresh parsley and serve immediately.