Ingredients

1 tsp mild olive oil, plus extra for drizzling

½ x 200g pack raw cooking chorizo (e.g., 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 of ½ lemon

1 tbsp extra virgin olive oil

Instructions

Step 1: Boil a full kettle of water and heat the grill to high. Heat 1 tsp oil in a large frying pan over medium heat.

Step 2: Squeeze the chorizo meat directly into the pan. Add the chopped onion and fry for about 5 minutes, breaking up the chorizo with a spatula until golden and cooked through, and the onion is soft and golden.

Step 3: Meanwhile, place the spinach in a colander and slowly pour the boiling water over it to wilt. Rinse under cold water and squeeze out the excess moisture with your hands. Set aside.

Step 4: Line a baking tray with foil, rub it with a little oil, then place the hake fillets on top. Season with salt, sprinkle over the smoked paprika, and drizzle with a little oil.

Step 5: Add the shredded chilli to the pan with the chorizo and cook for an additional minute.

Step 6: Add the cannellini beans, wilted spinach, lemon juice, and extra virgin olive oil to the pan. Gently warm through and season to taste with salt and pepper.

Step 7: Grill the hake for about 5 minutes or until it flakes easily but remains moist. There’s no need to turn the fish.

Step 8: To serve, spoon the bean and greens mixture onto plates, then carefully top with the grilled hake and any juices from the tray. Optionally, add a dollop of quick garlic mayonnaise.

Tips & Variations

Try making the Quick garlic mayonnaise by beating 2 egg yolks, lemon zest, lemon juice, Dijon mustard, crushed garlic, and seasoning, then slowly whisking in mild olive oil until thick and silky. Chill and serve alongside for extra creaminess.

Use kale or Swiss chard instead of spinach for a heartier green.

If you prefer less heat, omit the red chilli or use a milder pepper.

For a gluten-free version, ensure the chorizo used contains no additives with gluten.

FAQs

Can I use other types of fish instead of hake?

Yes, firm white fish like cod, pollock, or sea bass work well as substitutes and hold together nicely when grilled.

Is it necessary to wilt the spinach with boiling water?

Wilted spinach softens the leaves and reduces moisture, preventing the bean mixture from becoming watery. However, you can sauté the spinach lightly if preferred.