Easy, week-night meal – all the flavour with none of the hard work.
Method:
Preheat the oven to 200°C/400°F/gas mark 6.
Heat oil in a large frying pan over a medium high heat. Add the chorizo and fry for 2-3 mins. Add the onion and cook for a further 6-8 mins until softened.
Meanwhile, blanch the spinach and set aside.
Place the hake fillets on an oiled baking tray and shake a few drops of Smokin’ Chipotle Sauce over the top. Bake in the oven for 5-8 mins until cooked and opaque.
Add the beans and Fresh Chilli Jam to the pan, heat through then stir in the spinach and lemon juice.
Serve the hake on top of the bean mixture along with any juices from the baking sheet.
Serves: 2
Prep time: 5 mins
Cook time: 15 mins
Ingredients:
1 tsp Olive oil
Approx. 200g Cooking chorizo – sliced into 1cm pieces.
1 onion finely chopped
260g Bag spinach
2 Skinless hake fillets
Tracklements Smokin’ Chipotle Sauce
400g Can cannellini beans drained
1 tbsp Tracklements Fresh Chilli Jam
Juice of half a lemon
