Smoky hake, beans & greens

Contains pork – recipe is for non-Muslims only
Grill white fish fillets and serve on top of chorizo, cannellini beans and spinach for a quick dinner that packs in 3 of your 5 a day

  • Prep:15 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 554
  • fat 27g
  • saturates 7g
  • carbs 28g
  • sugars 9g
  • fibre 6g
  • protein 45g
  • salt 2.2g


  • mild olive oil
  • ½ x 200g pack raw cooking chorizo (we used Unearthed Alfresco Smoked)
  • 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
  • Quick garlic mayonnaise (optional) - see recipe in tip


Quick garlic mayonnaise

Add 2 egg yolks to a medium bowl with the zest 1 lemon, 2 tsp each lemon juice and Dijon mustard, 1 small crushed garlic clove and some seasoning. Beat with electric hand beaters until combined – then, beating continually, very slowly trickle in 200ml mild olive oil to make a thick, silky mayonnaise. If you add it too quickly, the sauce will split, so take care. Season and add a little more lemon juice if needed. If it tastes right but feels a bit too thick, loosen with a little water. Cover and chill. Will keep for up to 3 days. 


  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. Serve with a dollop of Quick garlic mayonnaise (see recipe, right), if you like.

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