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eileen@bradleysfish.com

Smoky hake, beans & greens

WRITTEN BY:

Eileen

SERVES:

2

NUTRITION:

DIFFICULTY

Easy

TIME

25 Minute minutes

Grill white fish fillets and serve on top of chorizo, cannellini beans, and spinach for a quick dinner.

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Method

1.
Boil a full kettle of water and heat the grill to high. Heat 1 tsp oil in a large frying pan. Squeeze the meat from the chorizo directly into the pan. Add the onion and fry for 5 mins, crushing the meat with a spatula until broken up, golden and surrounded by its juices. The onion will also be soft and golden.

2.
Meanwhile, put the spinach in a colander, slowly pour over the boiled water to wilt it, then run under the cold tap. Squeeze out the excess water using your hands, then set aside. Line a baking tray with foil, rub with a little oil and place the fish on top. Season, sprinkle over the smoked paprika and drizzle with a little more oil.

3.
Tip the chilli into the pan with the sausages, fry for 1 min more, then add the beans, spinach, lemon juice and extra virgin olive oil. Let it warm through gently, then season to taste.

4.
Grill the fish for 5 mins or until flaky but not dry – you won’t need to turn it. Spoon the bean mixture onto plates, then carefully top with the fish and any juices from the tray. Serve with a dollop of Quick garlic mayonnaise.

Shopping List

Ingredients

1.
mild olive oil
2.
1/2 x 200g pack raw cooking chorizo
3.
1 onion , finely chopped
4.
260g bag spinach
5.
2 x 140g skinless hake fillets
6.
1/2 tsp sweet smoked paprika
7.
1 red chilli, deseeded and shredded
8.
400g can cannellini beans , drained
9.
juice 1/2 lemon
10.
1 tbsp extra virgin olive oil
11.
To serve
12.
Quick garlic mayonnaise (optional)

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