Smoky
hake, beans & greens
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
Ingredients
·
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
To serve
·
Quick garlic mayonnaise (optional) - see
recipe in tip
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.
RECIPE TIPS
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.
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