This article was written for Annabel & Grace, which is now part of Rest Less.
I usually look for cod loins when I’m in the supermarket but the other day I spotted some hake fillets. In truth I had no idea what hake tasted like but thought I would it a go. Turns out it is quite a mild fish, with a white flaky texture and a flavour that is more subtle than cod, but we really liked it. Plus, guess what, new research from the National Federation of Fishermen’s Organisations has found hake to currently be the UK’s most sustainable fish.
HAKE FILLETS WITH CHORIZO, CANNELLINI & SPINACH
Ingredients serves 2
- Extra virgin olive oil
- 100g cooking chorizo, cut into small cubes
- Onion, finely chopped
- 260g bag spinach
- 2 skinless hake fillets
- 1/2 tsp sweet smoked paprika
- Half fresh red chilli, deseeded and finely sliced
- 400g can cannellini beans, drained
- Juice half lemon
- Mayonnaise (optional)
How to prepare
- Add the cubed chorizo to a hot frying pan with the onion (no oil required). Fry for 5 mins until everything has turned golden and the onions are soft.
- Line a baking tray with foil, rub with a little oil and place the hake fillets on top. Season, sprinkle over the smoked paprika and drizzle with a little more oil. Cook at 170 degrees for about ten minutes until fish is opaque but still moist and flaky.
- Tip the chilli into the frying pan and fry for 1 min, then add the beans, spinach and lemon juice. Let it warm through gently, then season to taste.
- Spoon the bean mixture onto two plates, then carefully top with the fish and any juices from the tray. If you like, serve with a dollop of mayonnaise (into which you could mix half a crushed garlic clove for a bit of punch).
Recipe adapted from Good Food magazine Feb 2015