Description
This Smoky Hake, Beans & Greens recipe combines delicate skinless hake fillets grilled to perfection with a flavorful mixture of chorizo, spinach, cannellini beans, and sweet smoked paprika. Finished with a zesty touch of lemon and an optional creamy garlic mayonnaise, this dish is a vibrant, healthy meal perfect for a quick weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 tsp mild olive oil
- 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
Quick Garlic Mayonnaise (Optional)
- 2 egg yolks
- Zest of 1 lemon
- 2 tsp lemon juice
- 2 tsp Dijon mustard
- 1 small crushed garlic clove
- 200ml mild olive oil
- Seasoning (salt and pepper to taste)
Instructions
- Prepare the Chorizo and Onion: Heat 1 tsp of mild olive oil in a large frying pan over medium heat. Squeeze the meat out of the chorizo casing directly into the pan. Add the finely chopped onion and cook for about 5 minutes, using a spatula to break up the chorizo as it cooks. Continue until the mixture is golden and the onion is soft and translucent.
- Wilt the Spinach: Place the spinach in a colander and pour over freshly boiled water to wilt it gently. Immediately run cold water over the spinach to stop the cooking process. Squeeze out as much water as possible with your hands and set aside.
- Season and Prepare the Hake: Preheat the grill to high and line a baking tray with foil. Rub the foil with a little oil to prevent sticking. Place the hake fillets on the tray, season with salt, sprinkle the sweet smoked paprika evenly over the fish, and drizzle with a little mild olive oil.
- Finish the Bean Mixture: Add the shredded red chilli to the chorizo and onion mixture in the pan and fry for an additional 1 minute. Stir in the drained cannellini beans, wilted spinach, lemon juice, and extra virgin olive oil. Heat gently just until warmed through, then season to taste with salt and pepper.
- Grill the Fish: Place the baking tray under the grill and cook the hake for about 5 minutes until the fish is flaky and cooked through but not dry. There is no need to turn the fillets during cooking.
- Serve the Dish: Spoon the warm bean and chorizo mixture onto plates. Carefully top with the grilled hake fillets along with any juices collected on the tray. For an added creamy and zesty finish, serve with a dollop of the optional quick garlic mayonnaise.
Notes
- Quick garlic mayonnaise can be prepared in advance and chilled for up to 3 days.
- If the mayonnaise becomes too thick, thin it with a little water before serving.
- When making the mayonnaise, slowly drizzle in the oil while beating continuously to avoid splitting the sauce.
- You can adjust the heat by adding or reducing the amount of red chilli.
- Ensure the hake is grilled just until flaky to avoid drying out the delicate fish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Keywords: hake recipe, grilled fish, chorizo beans, smoked paprika, healthy dinner, quick fish recipe, Mediterranean cuisine
