Name: Smoky hake, beans & greens
Prep time: 15 min
Cook time: 15 min
Yield: 2
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Smoky hake, beans & greens

1. Mild olive oil -

2. ½ x 200g pack raw cooking chorizo (we used Unearthed Alfresco Smoked) -

3. 1 onion, finely chopped -

4. 260g bag spinach -

5. 2 x 140g skinless hake fillets -

6. ½ tsp sweet smoked paprika -

7. 1 red chilli, deseeded and shredded -

8. 400g can cannellini beans, drained -

9. juice ½ lemon -

10. 1 tbsp extra virgin olive oil -

11. Quick garlic mayonnaise (optional) - see recipe in tip -

How to cook deliciously - Smoky hake, beans & greens

1. Stage

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. Stage

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. Stage

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. Stage

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.