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 for Smoky hake beans & greens
- 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 Page 3
TO CONTINUE READING THIS ARTICLE, CLICK NEXT PAGE.