DELCIOUS, QUICK AND HEALTHY.
Takes less than half an hour and all the products can be bought from Clifton village. Chandos deli have an amazing selection of fish and I used the Brindisa cooking chorizo too which is the absolute best. If you dont use all the Chorizo it will keep for a few days and then for a little pre supper nibble cut in into slices and pop in the oven with red wine, thyme and garlic for about 10 mins.
Ingredients
Olive oil
½ x 200g pack raw cooking chorizo (Chandos Deli – Clifton Village)
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 (Chandos)
juice ½ lemon
1 tbsp extra virgin olive oil
To serve
Quick garlic mayonnaise.
Boil a full kettle of water and heat the grill to high. Heat 1 tsp oil in a large frying pan. Squeeze the meat from the chorizo directly into the pan. Add the onion and fry for 5 mins, crushing the meat with a spatula until broken up, golden and surrounded by its juices. The onion will also be soft and golden (you can add a tiny bit of salt to the onion to stop it sticking to the pan and burning).
Meanwhile, put the spinach in a colander (Reg the Veg sells delcious spinach with nice crunchy stalks), slowly pour over the boiled water to wilt it, then run under the cold tap (Keeps it green). Squeeze out the excess water using your hands, then set aside. Line a baking tray with foil, rub with a little oil and place the fish on top. Season, sprinkle over the smoked paprika and drizzle with a little more oil.
Tip the chilli into the pan with the sausages, fry for 1 min more, then add the beans, spinach, lemon juice and extra virgin olive oil. Let it warm through gently, then season to taste.
Grill the fish for 5 mins or until flaky but not dry – you won’t need to turn it. Spoon the bean mixture onto plates, then carefully top with the fish and any juices from the tray. Serve with a dollop of Quick garlic mayonnaise
Any left overs are perfect for lunch the next day.