Smoky hake, beans & greens
Hake has a meaty texture, so it’s a good alternative to cod or haddock, which have been overfished in recent decades.
SERVES 2 PREP 15 mins COOK 10 mins EASY
olive oil, for frying and drizzling ½ x 200g pack raw cooking chorizo (we used Unearthed Alfresco Smoked)
1 onion, finely chopped
260g spinach
2 x 140g skinless hake fillets
½ tsp sweet smoked paprika
1 red chilli, deseeded and shredded
400g can cannellini beans, drained
½ lemon, juiced
1 tbsp extra virgin olive oil
To serve
garlic mayonnaise (optional)
Boil a full kettle of water and
