Smoky hake, beans and greens
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
- Serves 2
- Easy
Nutrition per serving
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Calories 554
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Carbohydrates 28
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Saturated Fat 7
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Sugar 9
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Protein 45
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Fat 27
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Fiber 6
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Salt 2.2
Ingredients
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mild olive oil
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½ x 200g pack raw cooking chorizo (we used Unearthed Alfresco Smoked)
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1 onion, finely chopped
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260g bag spinach
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2 x 140g skinless hake fillets
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½ tsp sweet smoked paprika
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1 red chilli, deseeded and shredded
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400g can cannellini beans, drained
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juice ½ lemon
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1 tbsp extra virgin olive oil
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Quick garlic mayonnaise (optional) - see recipe in tip
Quick garlic mayonnaise
Add 2 egg yolks to a medium bowl with the zest 1 lemon, 2 tsp each lemon juice and Dijon mustard, 1 small crushed garlic clove and some seasoning. Beat with electric hand beaters until combined – then, beating continually, very slowly trickle in 200ml mild olive oil to make a thick, silky mayonnaise. If you add it too quickly, the sauce will split, so take care. Season and add a little more lemon juice if needed. If it tastes right but feels a bit too thick, loosen with a little water. Cover and chill. Will keep for up to 3 days.
Method
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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.
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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.
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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.
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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.