Season the hake with salt and pepper and grill till flaky and golden brown.
Meanwhile, heat the oil in another pan over a medium heat. Cook the chorizo until it is browned and maybe a little crispy.
Add the onion, chilli and paprika and fry till golden brown, stirring regularly.
Add the spinach, beans and lemon juice. Stir to coat the spinach in the juices and season with salt and pepper.
Place the bean and spinach mixture on a warm plate and add the hake fillet on top.
Serving Suggestions: Serve immediately with some mayonnaise. Serve with green beans with shallots or baked potatoes.