Smoky hake, beans & greens

Smoky hake, beans & greens

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(82 ratings)

Prep: 15 mins Cook: 10 mins


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 and extra info

Nutrition: per serving (without mayo)

  • kcal554
  • fat27g
  • saturates7g
  • carbs28g
  • sugars9g
  • fibre6g
  • protein45g
  • salt2.2g
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  • mild olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    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

To serve

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


  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.

  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.

  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.

  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.

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Comments, questions and tips

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8th Oct, 2019
14th Jun, 2019
This is a great recipe. I used cod instead of hake but I think any fish would be suitable. I added sliced peppers, celery and smoked paprika to the onions at the start. I also added 1tbsp of sun-dried tomato paste and a splash of water to help keep the mixture soft. Like many others, I added a crushed clove of garlic and some lemon juice to shop-bought mayonnaise. Don't be tempted to leave out the ,mayonnaise!
Russ1878's picture
8th May, 2019
Lovely recipe - I've also substituted the hake for grilled salmon and added a poached egg on top.
Catherine Maris's picture
Catherine Maris
9th Jan, 2019
Very very tasty! Definitely add the garlic mayo (I also cheated). It’s a nice light dinner option that I will certainly be making again. I think if I was particularly hungry I’d want to add a side dish or up the quantity of the bean & spinach base.
12th Jul, 2018
I've made this a few times and it's always tasty but tonight is the first time I also added the garlic mayonnaise and it really brings the dish to life. Can't wait to eat it again Edit: I made cheats garlic mayo, not from scratch. Still amazing.
Ellis Reilly's picture
Ellis Reilly
13th Feb, 2018
I made an account just to review this recipe! I used it as more of a guide but the flavours were very similar, as it’s the night before my grocery delivery and I’m running really low on supplies! My bean mixture was made of celery, smoked bacon, green lentils, rocket, smoked paprika and fresh chilli. I cooked the fish as per instructions, then served it all with some boiled brown rice. The flavours and textures were exceptional, the soft fish with the big, punchy lentils was amazing. So, so happy with how it turned out. Try it!!
22nd Jan, 2018
Very tasty and quick for a mid week meal. I couldn’t get hake so just used cod fillets, cooked in grill for about 7-8mins. I also just used normal chorizo cut into half discs, I didn’t get as much oil/sauce, this is probably why. Short on time I cheated with shop bought mayo with some crush garlic, lemon juice and olive oil mixed through. Will make again!
6th Dec, 2017
Used streaky bacon instead of the chorizo and still really enjoyed it. Can’t wait to try it out with the chorizo next time.
27th Oct, 2017
Made this tonight but I wasn't sure about the combination of ingredients. Everyone loved it and ask ''can we have this again'' Have to admit that I used frozen Mackerel fillets that I had in the freezer. I might add some cooked new potatoes next time. Easy and quick to prepare.
17th Sep, 2017
Onions were slow to quick and better to add more spinach. Otherwise very tasty


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Zoe ML
30th Sep, 2019
To make this a meat free dish and cook in one pot: fry the onion in a large pan until it’s a few mins off being soft, add a teaspoon of sweet paprika fry for 2 more mins (and chill flakes if you want a kick), add 3/4 of chopped Savoy cabbage, boiled water (not covering the cabbage completely but near enough), add a tablespoon of good quality tomato paste, salt and pepper, stir through and wait for it to boil. Add the hake to sit on top, cover with a lid, cook for 8 mins (or until done) on a low - medium heat. Serve with new potatoes and the garlic mayo (mayo is a must!)
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