Hake with chorizo, beans and spinach

Hake fillet with chorizo ​​sauce, white beans and spinach recipe


  • 2 150g skinless hake fillets
  • 100g raw chorizo
  • 1 onion
  • 300g fresh spinach
  • 1 tsp smoked paprika
  • 400g white beans
  • juice ½ lemon
  • olive oil

Preperation :

  • Preheat your oven to 180 ° C (thermostat 6)
  • Brown the olive oil with the chorizo ​​in a pan. Press the meat out of the chorizo ​​while cooking with a wooden spatula. Add the chopped onion and brown for 5 minutes.
  • Meanwhile, put the spinach in a colander, slowly pour the boiled water to make them wilt, then run under the cold water tap to stop them from cooking.
  • Squeeze out the excess water with your hands, then set aside.
  • Line a baking sheet with aluminum foil, coat your foil with a little oil and place the fish on top. Season, sprinkle over the smoked paprika and drizzle with olive oil.
  • Add the beans, spinach, lemon juice to your chorizo. Allow to heat slowly, then season to taste.
  • Bake the fish for 20 minutes at 180 ° C, until flaky but not dry. Pour the bean mixture into plates, then garnish carefully with the fish and juice.

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