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Smokey Hake, Beans & Greens


  • mild olive oil

  • ½ x 200g pack raw cooking chorizo

  • 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


  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. 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. 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. 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.

Recipe: BBC Good Food

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