Lobster Pot Specials: Smoky Hake with Chorizo

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!

hake recipe


  • 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!


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