Mexican Hake with Black Beans and Guacamole

Ingredients:

4 spring onions

Handful of fresh coriander

1 lime

120g baby plum tomatoes

2 hake fillets, skin off

2 tsp smoked paprika

240g black beans, drained

150g sweetcorn, drained

1 tsp ground cumin

1 avocado

1 little gem lettuce

Method:

1. Thinly slice the spring onions.  Roughly chop the corriander.  Halve the lime and the tomatoes.

2. Heat the medium non-stick frying pan with 1/2 tbsp oil on a high heat.  Season the hake with black pepper and half the paprika.  Pan-fry for 2-3 mins on each side, until golden and cooked through.  Keep warm in the pan.

3. Drain the beans and sweetcorn, then rinse.  Heat a second frying pan with 1/4 tbsp oil on a medium heat.  Add half the spring onions, cook for 1 min, then add the beans and sweetcorn followed by the tomatoes, cumin and remaining paprika.  Cook for 4 mins, add half the coriander, then season with black pepper.

4. Meanwhile, make the guacamole - add the raining spring onions and half the remaining coriander to a bowl with the juice from half the lime.  Destone the avocado, peel, spoon the flesh into the bowl and roughly mash with the back of a fork.  Season with black pepper.

5. Thinly slice the lettuce.  Make the dressing: mix the remaining coriander, the juice from the remaining half lime and 1/4 tbsp olive oil in a small bowl.

6. Serve the warm beans topped with the fish, and the guacamole and sliced lettuce on the side.  Drizzle over the dressing.