Smoky hake, beans & greens

Smoky hake, beans & greens

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(72 ratings)

Prep: 15 mins Cook: 10 mins

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 and extra info

Nutrition: per serving (without mayo)

  • kcal554
  • fat27g
  • saturates7g
  • carbs28g
  • sugars9g
  • fibre6g
  • protein45g
  • salt2.2g
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Ingredients

  • 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)
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 260g bag spinach
    Spinach

    Spinach

    spin-atch

    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
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp extra virgin olive oil

To serve

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

Method

  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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faceman77
15th Dec, 2015
5.05
I've cooked this 3 times now and it seems to get tastier each time. Takes no time whatsoever but really delivers on flavour.
heather444
13th Dec, 2015
Tasty and easy to prepare. Will cook this again.
Grantcharl
19th Oct, 2015
So tasty - used sea bream instead of hake and it worked just as well.
JanePurser
9th May, 2015
5.05
We thought this dish was delicious. I had to amend it to go with what I had so replaced the beans with red peppers and served with tiny new spuds and the green beans. My 88 year old Mum loved it, my husband loved it and so did I and I dont really like fish. Will defo do this again.
therubyslippers
12th Mar, 2015
Loved this simple dish. I got distracted (by an arriving dinner guest) and left the bean mixture too long in the pan, so the beans went to mush - so my tips are don't stir that mix too much and definitely don't leave over-long as I did. The flavours all worked so well together, and this is one to make again.
joanna1972
14th Feb, 2015
4.05
Very nice...couldn't get hake so used cod loin and I didn't grill the fish, but popped it in the pan when the spinach went in. The fish was lovely and tender the sauce was tasty, clean plates all round!
nicholaprocter
11th Feb, 2015
4.05
This is really nice. I did however wilt the spinach in the sauce rather than doing it separately and I also used the juice of about 1 1/4 lemons. Didn't try the garlic mayo.

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