Hake, Sundried Tomato Beans & Dill Yoghurt

Serving size

1 person 2 people 4 people

Ingredients

230g cannellini beans

(cannellini beans, water, salt)
80g almond yoghurt (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
1 handful of fresh dill
1 pepper
2 hake fillets (skin off) (Fish)
2 garlic clove
75g seasonal tomatoes
2 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
1 vegetable stock cube (use half) (Celery)

(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
80g baby spinach

Allergens

Contains: Nuts, Fish, Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	113Kcal	583Kcal
	475kJ	2440kJ
Fat	5.7g	29g
of which saturates	0.8g	4.2g
Carbohydrates	5g	27g
of which sugars	1.8g	9.4g
Protein	9.6g	50g
Salt	0.62g	3.2g
Fibre	2.7g	14g

Ingredients

80g baby spinach (use half)
75g seasonal tomatoes (use half)
1 handful of fresh dill (use half)
230g cannellini beans (use half)

(cannellini beans, water, salt)
80g almond yoghurt (use half) (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
2 tbsp sundried tomato paste (use half)

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
150g hake fillet (skin off) (Fish)
1 vegetable stock cube (use a quarter) (Celery)

(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
2 garlic clove
1 pepper (use half)

Allergens

Contains: Nuts, Fish, Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	113Kcal	589Kcal
	474kJ	2463kJ
Fat	5.7g	29g
of which saturates	0.8g	4.2g
Carbohydrates	5g	28g
of which sugars	1.8g	9.5g
Protein	9.6g	50g
Salt	0.61g	3.2g
Fibre	2.7g	14g

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Ready in 20 High protein 1/3 daily fibre Low sat fat

Hake, Sundried Tomato Beans & Dill Yoghurt

Prep time: 15 mins

Total time: 20 mins

Cuisine: Mediterranean

Food group: Fish

Sustainably caught hake fillet is the star of this light and sunny dish. Baked until tender and juicy then served over a bed of fibre-rich beans, flavoured with sweet tomatoes and sundried tomato paste. Spinach adds essential vitamin A. Zingy yoghurt flecked with fresh-cut dill brings brightness.

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.

Preheat the oven to 240C / fan 220C / gas mark 9. Halve the tomatoes. Roughly chop the dill. Finely chop or crush the garlic. Dice the pepper in 2cm squares. Drain and rinse the beans.
Place the hake onto a lined baking tray. Drizzle with 2 tsp oil and season well with sea salt and black pepper. Bake for 10-12 mins, until cooked through.
Heat a medium frying pan with 1 tbsp oil on medium heat. Add the pepper, tomatoes, garlic and sundried tomato paste. Cook for 2-3 mins, until softening. Add the beans, 100ml water (50ml for 1 person) and crumble in half the stock cube. Cook for 1-2 mins, then stir through the spinach.
Make the dill yoghurt; in a small bowl mix together the dill, yoghurt, 1 tsp and olive oil, and season well with sea salt and black pepper.
Serve the beans with the hake on top. Dollop over the dill yoghurt.