Easy, week-night meal – all the flavour with none of the hard work.
Method:
Preheat the oven to 200°C/375°F/gas mark 5
Heat a tsp of oil in a large frying pan over a medium high heat. Add the chorizo and fry for 2-3 minutes until the juices run into the pan. Add the onions and cook for a further 6-8 mins until the onion is soft and going golden.
Meanwhile boil a kettle of water, put the spinach in a colander and slowly pour the boiled water over it. Once wilted run cold water over it to ensure it keeps its colour and, when cool, squeeze out the water. 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 5-8mins until cooked and opaque.
Add the beans and Fresh Chilli Jam to the pan and 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.
Serves: 2
Prep time: 5 mins
Cook time: 16 mins
Ingredients:
Olive oil
Approx. 200g Cooking chorizo – sliced into cm 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
