Smoky hake, beans & greens

Smoky hake, beans & greens

  • Rating: 5 out of 5.88 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Grill white fish fillets and serve on top of chorizo, cannellini beans and spinach for a quick dinner that packs in 3 of your 5 a day

Nutrition: per serving (without mayo)
NutrientUnit
kcal554
fat27g
saturates7g
carbs28g
sugars9g
fibre6g
protein45g
salt2.2g
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Ingredients

To serve

  • Quick garlic mayonnaise (optional) - see recipe in tip

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

RECIPE TIPS
QUICK GARLIC MAYONNAISE
Add 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. 

Goes well with

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    Rating: 5 out of 5.88 ratings
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