Butter Bean Stew with Smokey Hake & Lemon Yoghurt

Serving size

1 person 2 people 4 people

Ingredients

100g Tomatoes Baby Seasonal Mix
80g greek style yoghurt (Milk)
2 tsp smoked paprika & oregano blend

(smoked paprika, oregano)
230g butter beans

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
1 unwaxed lemon
2 tbsp sun-dried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
1 onion
1 courgette
1 garlic clove
1 pepper
2 hake fillets (skin off) (Fish)
200g passata

(tomatoes, salt, citric acid)

Allergens

Contains: Milk, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	80Kcal	669Kcal
	335kJ	2799kJ
Fat	3.5g	29g
of which saturates	0.7g	6.1g
Carbohydrates	6g	46g
of which sugars	2.8g	23g
Protein	6.5g	54g
Salt	0.21g	1.7g
Fibre	2.2g	18g

Ingredients

100g Tomatoes Baby Seasonal Mix (use half)
2 tsp smoked paprika & oregano blend (use half)

(smoked paprika, oregano)
80g greek style yoghurt (use half) (Milk)
230g butter beans (use half)

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
1 tbsp sun-dried tomato paste (use half)

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
1 garlic clove (use half)
1 courgette (use half)
150g hake fillet (skin off) (Fish)
1 pepper (use half)
1 unwaxed lemon (use half)
1 onion (use half)
200g passata (use half)

(tomatoes, salt, citric acid)

Allergens

Contains: Milk, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	81Kcal	665Kcal
	337kJ	2783kJ
Fat	3.6g	30g
of which saturates	0.8g	6.4g
Carbohydrates	5g	44g
of which sugars	2.6g	22g
Protein	6.5g	53g
Salt	0.17g	1.4g
Fibre	2.2g	18g

Back

High protein 1/3 daily fibre 5 of 5 a day Low sat fat

Butter Bean Stew with Smokey Hake & Lemon Yoghurt

Prep time: 15 mins

Total time: 35 mins

Cuisine: Mediterranean

Food group: Fish

This light and healthy meal is a take on French ratatouille. We cook a Mediterranean veggie stew, then serve with a portion of delicately cooked, seasonal fresh hake. Serve with lemony baby potatoes

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Pull out a large frying pan, a small bowl, a grater & a sieve

Thinly slice the peppers. Cut the courgette into 1/2cm half moons. Place both onto one side of the lined baking tray, drizzle with 1 tsp oil and sprinkle with salt and pepper. Roast for 10 mins until beginning to soften
Halve the tomatoes. Thinly slice the onion. Finely chop or grate the garlic. Zest and quarter the lemon. Drain and rinse the beans After 10 mins, season to the hake with salt and half of the paprika oregano mix, then place onto the other side of the lined baking tray. Drizzle with 1 tsp oil and return to the oven for 17 mins, until cooked through
Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the onion and tomatoes andcook for 5-6 mins. Add the remaining paprika & oregano and sundried tomato paste, cook for a minute. Add the passata, butter beans and 100ml water (50ml for 1 person). Simmer for 10 mins until the sauce has thickened. Add a splash of water if it gets too dry. Season with salt and pepper When the roasted veg is ready, remove from the oven and gently stir into the sauce. Add a squeeze of lemon juice to taste
In the small bowl, combine the yoghurt, lemon zest and garlic with a pinch of salt and pepper
Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork. Cook for longer if necessary Share the vegetable stew between bowls and top with the hake fillets. Drizzle over the lemon yoghurt and garnish with the remaining lemon wedges