- mild olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ x 200g pack raw cooking chorizo (we used Unearthed Alfresco Smoked)
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 260g bag spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 2 x 140g skinless hake fillets
- ½ tsp sweet smoked paprika
- 1 red chilli, deseeded and shredded
- 400g can cannellini beans, drained
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tbsp extra virgin olive oil
- Quick garlic mayonnaise (optional) - see recipe in tip
Boil a full kettle of water and heat the grill to high. Heat 1 tsp oil in a large frying pan. Squeeze the meat from the chorizo directly into the pan. Add the onion and fry for 5 mins, crushing the meat with a spatula until broken up, golden and surrounded by its juices. The onion will also be soft and golden.
Meanwhile, put the spinach in a colander, slowly pour over the boiled water to wilt it, then run under the cold tap. Squeeze out the excess water using your hands, then set aside. Line a baking tray with foil, rub with a little oil and place the fish on top. Season, sprinkle over the smoked paprika and drizzle with a little more oil.
Tip the chilli into the pan with the sausages, fry for 1 min more, then add the beans, spinach, lemon juice and extra virgin olive oil. Let it warm through gently, then season to taste.
Grill the fish for 5 mins or until flaky but not dry – you won’t need to turn it. Spoon the bean mixture onto plates, then carefully top with the fish and any juices from the tray. Serve with a dollop of Quick garlic mayonnaise (see recipe, right), if you like.
Quick garlic mayonnaiseAdd 2 egg yolks to a medium bowl with the zest 1 lemon, 2 tsp each lemon juice and Dijon mustard, 1 small crushed garlic clove and some seasoning. Beat with electric hand beaters until combined – then, beating continually, very slowly trickle in 200ml mild olive oil to make a thick, silky mayonnaise. If you add it too quickly, the sauce will split, so take care. Season and add a little more lemon juice if needed. If it tastes right but feels a bit too thick, loosen with a little water. Cover and chill. Will keep for up to 3 days.