We're in Love with This Spicy Hake Supper
A quick and easy dish for a super weekend supper
- Olive oil
- Approx. 200g chorizo, in one-centimetre slices
- 1 onion, finely chopped
- 260g bag spinach
- 2 skinless hake fillets
- Tracklements Smokin’ Chipotle Sauce
- 400g can cannellini beans, drained
- Juice of half a lemon
- 1 tbsp Tracklements Fresh Chilli Jam
Preheat the oven to 200C/gas mark 5. Heat one teaspoon of oil in a large frying pan over a medium-high heat. Add the chorizo and fry for two to three minutes until the juices run into the pan. Add the onion and cook for a further six to eight minutes until the onion is soft and golden.
Meanwhile boil a kettle of water. Put the spinach in a colander, slowly pour the boiled water over it. Once wilted run cold water over the spinach (this will help to keep its colour). When cool squeeze out the water and set aside.
Put the fish fillets on an oiled baking tray and sprinkle a few drops of Smokin’ Chipotle Sauce over the top. Bake in a hot oven for five to eight minutes until cooked to your taste.
Add the beans and Fresh Chilli Jam to the pan, heat through then add the spinach and lemon juice and stir. Serve the fish on top of the bean mixture along with any juices from the baking sheet.
