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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
