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

Smoky hake, beans & greens

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

25 min total 15 min prep 10 min cook 2 554 cal

Instructions

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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.