smoke Hake with green and Bean
This healthy and flavorful dish features grilled white fish fillets served over a savory mix of chorizo, cannellini beans, and spinach. A quick and satisfying dinner that delivers 3 of your 5-a-day!
Ingredients
- Mild olive oil, for cooking
- 100g raw cooking chorizo (½ of a 200g pack – we used Unearthed Alfresco Smoked)
- 1 onion, finely chopped
- 260g bag of fresh spinach
- 2 skinless hake fillets (140g each)
- ½ teaspoon sweet smoked paprika
- 1 red chilli, deseeded and finely shredded
- 1 can (400g) cannellini beans, drained
- Juice of ½ lemon
- 1 tablespoon extra virgin olive oil
Instructions
- Heat a drizzle of mild olive oil in a large pan over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Slice or crumble the raw chorizo and add it to the pan. Cook for 4–5 minutes until browned and fragrant.
- Stir in the spinach and let it wilt down completely. Then add the drained cannellini beans, paprika, and red chilli. Cook for another 2–3 minutes, stirring occasionally.
- Brush the hake fillets with a little olive oil and season with salt and pepper. Grill or pan-fry over medium heat for 3–4 minutes per side, or until the fish flakes easily with a fork.
- Drizzle the bean mixture with lemon juice and the extra virgin olive oil. Adjust seasoning if needed.
- Spoon the bean and spinach mixture onto plates and top with the grilled hake. Serve with a dollop of garlic mayonnaise on the side, if desired.
- Pro Tip from Foodicious Recipes
To make quick garlic mayo: mix 2 tablespoons of mayonnaise with 1 minced garlic clove and a squeeze of lemon juice. Adjust to taste!
- Hands-Free Cooking with Audio Recipes
- Cooked This Dish? Tell Us What You Think!
