Smoky hake, beans & greens

• mild olive oil↗
• pack raw cooking chorizo↗½ x 200g g

  (we used Unearthed Alfresco Smoked)

• onion↗1

  finely chopped

• bag spinach↗260g g
• skinless hake↗2 x 140g g

  fillets

• sweet smoked paprika↗½ tsp
• red chilli↗1

  deseeded and shredded

• can cannellini beans↗400g g

  drained

• lemon↗juice ½

  juice ½

• extra virgin olive oil↗1 tbsp
• Quick garlic mayonnaise

  (optional) - see recipe in tip

Step-by-step instructions

1. 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. 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. 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. 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 (see recipe, right), if you like.