Recipes

Smoked Hake, Beans and Greens (Recipe)


Serves 2

Prep 15 mins. Cook 10 mins


Packing 3 of your 5-a-day and overloaded with enticing chorizo flavours, this is simply one of my favourite fish dishes to cook at home. It is easy to prep and cook, a great source of iron and the best way to get amazing flavour out of any white fish.



  • mild olive oil
  • ½ x 200g pack raw cooking chorizo
  • 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 (Shave some garlic over your favourite mayo)

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.


et voilà…

Recipe from BBCGoodFood

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