Berbere Roasted Hake with Cool Bean Salad

Ingredients

• 2 tablespoons white wine vinegar
• 1/2 teaspoon honey
• 1/2 teaspoon cayenne pepper
• 2 tablespoons plus 1 teaspoon olive oil
• Kosher salt and freshly ground black pepper
• 1 ear corn, kernels cut off
• One 15.5-ounce can mixed beans, rinsed and drained
• 1 stalk celery, finely diced
• 2 tablespoons thinly sliced fresh basil leaves, plus additional leaves for serving
• 2 tablespoons roughly chopped fresh flat-leaf parsley leaves
• 1 teaspoon roughly chopped fresh oregano leaves
• 1 1/4 teaspoons berbere seasoning
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper, or more to taste
• Two 6-ounce pieces hake, skin-on
• Lime wedges, for serving

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