Name: Smoky hake, beans & greens
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Spanish
Ingredients: mild olive oil; ½ x 200g pack raw cooking chorizo (we used Unearthed Alfresco Smoked); 1 onion finely chopped; 260g bag spinach; 2 x 140g skinless hake fillets; ½ tsp sweet smoked paprika; 1 red chilli deseeded and shredded; 400g can cannellini beans drained; juice ½ lemon; 1 tbsp extra virgin olive oil; Quick garlic mayonnaise (optional) - see recipe in tip

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Smoky hake, beans & greens

Smoky hake, beans & greens

Jane Hornby

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Serves 2

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.8 out of 5.148 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

mild olive oil
½ x 200g pack raw cooking chorizo

(we used Unearthed Alfresco Smoked)
1 onion

finely chopped
260g bag spinach
2 x 140g skinless hake

fillets
½ tsp sweet smoked paprika
1 red chilli

deseeded and shredded
400g can cannellini beans

drained
juice ½ lemon
1 tbsp extra virgin olive oil

To serve

Quick garlic mayonnaise

(optional) - see recipe in tip

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Nutrition: per serving (without mayo)

kcal554
fat27g
saturates7g
carbs28g
sugars9g
fibre6g
protein45g
salt2.2g

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.

Recipe from Good Food magazine, February 2015

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A star rating of 4.8 out of 5.148 ratings

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