Smoky Hake with Beans, Greens, and Garlic Mayonnaise Recipe

Introduction

This smoky hake with beans and greens is a vibrant, flavorful dish that’s perfect for a wholesome weeknight dinner. Combining tender hake fillets with chorizo-spiced beans and wilted spinach, it’s both hearty and healthy. A quick garlic mayonnaise on the side adds a creamy zing.

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 of ½ lemon
• 1 tbsp extra virgin olive oil
• Quick garlic mayonnaise (optional) – see recipe in tips

Instructions

1. Step 1: Boil a full kettle of water and heat the grill to high. Heat 1 teaspoon of mild olive oil in a large frying pan. Squeeze the meat from the chorizo directly into the pan.
2. Step 2: Add the chopped onion and fry for 5 minutes, crushing the chorizo meat with a spatula as it cooks until it is broken up, golden, and surrounded by its juices. The onion should also become soft and golden.
3. Step 3: Place the spinach in a colander and slowly pour over the boiling water to wilt it. Then rinse under cold water and squeeze out excess water using your hands. Set aside.
4. Step 4: Line a baking tray with foil, rub with a little oil, and place the hake fillets on top. Season with salt and pepper, sprinkle over the smoked paprika, and drizzle with a little oil.
5. Step 5: Tip the shredded chilli into the pan with the chorizo and onion. Fry for 1 minute more, then add the drained cannellini beans, wilted spinach, lemon juice, and extra virgin olive oil. Warm through gently and season to taste.
6. Step 6: Grill the fish for 5 minutes or until it flakes easily but is not dry. There’s no need to turn the fillets while cooking.
7. Step 7: Spoon the bean and greens mixture onto plates. Carefully top with the grilled hake and any juices from the baking tray. Serve with a dollop of quick garlic mayonnaise if desired.

Tips & Variations

• Quick garlic mayonnaise: In a medium bowl, combine 2 egg yolks, the zest of 1 lemon, 2 teaspoons each of lemon juice and Dijon mustard, 1 small crushed garlic clove, and some seasoning. Beat together using electric hand beaters until combined. Slowly drizzle in 200ml mild olive oil while continuously beating to create a thick, silky mayonnaise. If the sauce splits, pour the oil in more slowly. Season and add more lemon juice if needed. Thin with a little water if too thick. Cover and chill. Keeps for up to 3 days.
• You can substitute spinach with kale or Swiss chard for a different leafy green variation.
• If you prefer less heat, omit the red chilli or use less.

Storage

Store any leftover fish and beans in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to prevent drying out the fish. The quick garlic mayonnaise will keep refrigerated for up to 3 days but is best served fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen hake fillets for this recipe?

Yes, frozen hake fillets can be used. Thaw them fully in the refrigerator before cooking for the best texture and flavor.

Is it necessary to grill the fish or can I pan-fry it?

While grilling is recommended for a light, flaky texture, you can pan-fry the hake gently in a little oil over medium heat if you prefer. Cook each side for about 3 minutes until opaque and cooked through.

Smoky Hake with Beans, Greens, and Garlic Mayonnaise Recipe

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★★★★★

4.9 from 139 reviews

• Author: Hailey
• Total Time: 30 minutes
• Yield: 2 servings 1x

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Description

A vibrant and nutritious dish featuring smoky grilled hake fillets served atop a warm, flavorful bed of chorizo-spiced cannellini beans and wilted spinach, finished with a zesty lemon and optional quick garlic mayonnaise for extra indulgence.

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Ingredients

Scale 1x2x3x

For the Main Dish

• 1 tsp mild olive oil (for frying)
• ½ x 200g pack raw cooking chorizo (Unearthed Alfresco Smoked recommended)
• 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 of ½ lemon
• 1 tbsp extra virgin olive oil

For the Quick Garlic Mayonnaise (Optional)

• 2 egg yolks
• Zest of 1 lemon
• 2 tsp lemon juice
• 2 tsp Dijon mustard
• 1 small crushed garlic clove
• 200ml mild olive oil
• Salt and pepper, to taste
• Water (to loosen, if needed)

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Instructions

1. Prepare the Chorizo and Onion: Heat 1 tsp mild olive oil in a large frying pan over medium heat. Remove the casing from the chorizo and squeeze the meat directly into the pan. Add the finely chopped onion, then fry for about 5 minutes, using a spatula to break the chorizo meat apart. Cook until the meat is golden and juices have released, and the onion is soft and golden.
2. Wilt the Spinach: Place the bag of spinach in a colander. Slowly pour a full kettle of boiled water over it to wilt the leaves. Immediately rinse under cold water to stop the cooking process, then squeeze out excess water with your hands. Set aside the wilted spinach.
3. Prepare the Fish: Preheat the grill to high. Line a baking tray with foil and rub a little oil over it. Place the hake fillets on the tray, season well, sprinkle with ½ tsp sweet smoked paprika, and drizzle with a little mild olive oil.
4. Combine the Beans and Greens: Add the shredded red chilli to the chorizo and onion mixture and fry for 1 more minute. Stir in the drained cannellini beans, wilted spinach, lemon juice, and 1 tbsp extra virgin olive oil. Warm through gently, adjusting seasoning as needed.
5. Grill the Fish: Place the tray under the hot grill and cook the hake for 5 minutes or until the fish is just flaky but still moist. There is no need to turn the fillets.
6. Serve: Spoon the warm bean and greens mixture onto plates. Carefully top with the grilled hake and any juices from the baking tray. Serve immediately with a dollop of quick garlic mayonnaise if desired.
7. Make the Quick Garlic Mayonnaise (Optional): In a medium bowl, combine 2 egg yolks with lemon zest, 2 tsp lemon juice, Dijon mustard, crushed garlic clove, and seasoning. Using electric hand beaters, beat until combined. Very slowly drizzle in 200ml mild olive oil while continuously beating until a thick, silky mayonnaise forms. If too thick, loosen with water as needed. Season and chill before serving. Use within 3 days.

Notes

• Wilt the spinach by pouring boiling water over it rather than cooking on heat to maintain color and texture.
• The smoky taste primarily comes from the raw cooking chorizo and sweet smoked paprika.
• Do not flip the hake while grilling; it cooks quickly and gently to remain moist.
• Quick garlic mayonnaise can be prepared in advance and kept refrigerated for up to 3 days.
• If mayonnaise splits during preparation, slowly adding oil while beating continuously can help bring it back together.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Mediterranean

Keywords: hake, chorizo, cannellini beans, spinach, smoked paprika, grilled fish, healthy seafood dish, quick meal, garlic mayonnaise