Smoky hake, beans & greens

Method

• Smoky Hake, Beans & Greens – Step-by-Step Method
• Finely chop the onion and red chilli, set aside separately
• Slice the chorizo into small chunks or half-moons
• Drain and rinse the cannellini beans
• Wash and roughly chop the spinach
• Pat the hake fillets dry with kitchen paper, season lightly with salt and (optional) ground black pepper
• Heat a drizzle of olive oil in a large nonstick pan over medium heat
• Add the chopped chorizo and cook, stirring, until golden and its oil is released (about 2-3 minutes)
• Using a slotted spoon, transfer the browned chorizo to a plate, leaving oil in the pan
• In the same pan, add the onion, cooking gently in the chorizo oil until soft and translucent (about 5 minutes)
• Stir in the sweet paprika and chilli; cook for 30 seconds until fragrant
• Tip in the drained cannellini beans and toss to coat in the spiced oil
• Add the spinach and cook, tossing, until just wilted (add in batches if needed)
• Squeeze in the juice of half a lemon and return the chorizo to the pan; combine well, then remove from heat and keep warm
• In another nonstick pan, heat a drizzle of olive oil over medium-high heat
• Add the seasoned hake fillets and sear for 2-3 minutes on one side, until lightly golden
• Carefully flip hake fillets, reduce heat to medium, and cook for a further 2-4 minutes until opaque and just cooked through (internal temp ~60°C)
• For serving: Spoon the smoky bean and greens mixture onto plates
• Top each portion with a hake fillet
• Drizzle with extra virgin olive oil and a final squeeze of lemon
• Optionally, garnish with extra sliced chilli or a scatter of fresh herbs if desired
• Serve immediately while hot