Recipe for Pan-Fried Hake with Tuscan Beans by James Strawbridge

James Strawbridge, an MSC Ambassador, created a recipe for pan-fried hake with Tuscan beans as part of Sustainable Seafood Week. The dish features Cornish hake fillets seasoned with smoked sea salt and pan-fried with sage, served over a mixture of cannellini beans, cherry tomatoes, garlic, chorizo, and cavolo nero. The recipe emphasizes simplicity and quick preparation for a midweek meal, incorporating ingredients like white wine, lemon zest, and paprika. It was published by The Telegraph, highlighting sustainable seafood practices.