Mustardy greens
Spring greens and peas partner well - serve in a butter and mustard glaze for a low-fat and healthy side
Smoky hake, beans & greens
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- mild olive oil
- ½ x 200g pack raw cooking chorizo(we used Unearthed Alfresco Smoked)
- 1 onionfinely chopped
- 260g bag spinach
- 2 x 140g skinless hakefillets
- ½ tsp sweet smoked paprika
- 1 red chillideseeded and shredded
- 400g can cannellini beansdrained
- juice ½ lemon
- 1 tbsp extra virgin olive oil
To serve
- Quick garlic mayonnaise(optional) - see recipe in tip
Nutrition: per serving (without mayo)
- kcal554
- fat27g
- saturates7g
- carbs28g
- sugars9g
- fibre6g
- protein45g
- salt2.2g
Method
step 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.
step 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.
step 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.
step 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.
