Smoky hake, beans, and greens combine in a culinary symphony that tantalizes taste buds and nourishes the body. This delectable dish seamlessly marries the rich, smoky flavors of hake fish with the earthy notes of hearty beans and the vibrant freshness of leafy greens.
The hake, expertly seasoned and cooked to perfection, imparts a savory depth that harmonizes with the creamy texture of the beans. The addition of nutrient-packed greens not only enhances the visual appeal but also adds a crisp, refreshing contrast. This wholesome trio not only satisfies the palate but also delivers a nutritional powerhouse, making it a delightful and healthful dining choice.
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Smoky hake, beans and greens
Course: MainCuisine: AmericanDifficulty: Easy4
servings15
minutes20
minutes498
kcalGrill white fish fillets and serve on top of chorizo, cannellini beans and spinach for a quick dinner that packs in 3 of your 5 a day
Ingredients
½ x 200g pack raw cooking chorizo (we used 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 ½ lemon
1 tbsp extra virgin olive oil
- To serve
Quick garlic mayonnaise (optional) – see recipe in tip
Directions
- 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.
- 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.
- 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.
- 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 (see recipe, right), if you like.
Notes
- QUICK GARLIC MAYONNAISE: Add 2 egg yolks to a medium bowl with the zest 1 lemon, 2 tsp each lemon juice and Dijon mustard, 1 small crushed garlic clove and some seasoning. Beat with electric hand beaters until combined – then, beating continually, very slowly trickle in 200ml mild olive oil to make a thick, silky mayonnaise. If you add it too quickly, the sauce will split, so take care. Season and add a little more lemon juice if needed. If it tastes right but feels a bit too thick, loosen with a little water. Cover and chill. Will keep for up to 3 days.