Pollock tacos and hake with saffron aïli and butter beans | Andy Beynon’s summer fish recipes

Roast hake with saffron aïoli and crabby anchovy-roasted garlic butter beans with tarragonWant to save this recipe? Put the drained butter beans in a roasting tray with a tablespoon of olive oil, add the finely diced chilli and picked coriander, and toss to combine. Squeeze the roast garlic flesh out of the skins, then mash to a paste. Heat a tablespoon of olive oil in a frying pan, then gently fry the anchovies, stirring, for a minute or two, until they dissolve. Stir in the garlic paste, then fold the lot through the hot roast butter beans.