Happy Easter Monday everyone! Fancy a bit of fish for dinner after your roasts yesterday? Hake would be perfect for you, and with a bit of chorizo (my favourite) this will be lovely!
- mild olive oil
- 100g chorizo, chopped into small chunks
- 1 onion, finely chopped
- 260g spinach
- 2 Lobster Pot skinless hake fillets
- ½ tsp sweet smoked paprika
- 1 red chilli, deseeded and shredded
- 400g can cannellini beans, drained
- juice ½ lemon
- 1 tbsp olive oil (plus extra for frying)
Boil a full kettle of water and heat the grill to high. Heat 1 tsp oil in a large frying pan. Fry the chorizo in the pan. Add the onion and fry for 5 mins until golden and surrounded by its juices.
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 chorizo and onion and fry for 1 minute more. Then add the beans, spinach, lemon juice and 1 tbsp 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.
Easy peasy and delicious for quite a light healthy meal! Remember two portions of fish a week people!