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    • Smoky hake, beans & greens

    Smoky hake, beans & greens

    Mark Sharron
    Easy
    20 minutes
    2

    Smoky Hake beans are a delicious, quick dinner. The white fish fillet is served on top of chorizo, cannellini beans, and spinach. This high protein meal is perfect for maintaining a lean, healthy, and super tasty diet.

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    Ingredients

    • 2 skinless hake fillets, about 140g each
    • 1/2 x 200g pack raw cooking chorizo
    • Olive oil
    • 1 onion , finely chopped
    • 260g of spinach
    • 1/2 teaspoon sweet paprika
    • 1 red chilli, deseeded and shredded
    • 400g can cannellini beans, drained
    • juice of 1/2 lemon
    • 1 tablespoon extra virgin olive oil

    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