Prep
10m
Cook
20m
Total
30m
Ingredients
Method
Turn cooking mode on
Step 1
Pat the hake steaks dry, then season with salt on both sides. Set aside while you prepare the beans.
2 Hake steak
Salt
Step 2
Heat a pan over medium heat and cook the diced chorizo until it begins to release its oil and crisp slightly. Add the chopped garlic and cook for 30 seconds, then stir in the tomato purée. Cook it out for a minute before adding the butter beans with their stock. (If tinned, drain and wash the butter beans and add stock instead). Simmer gently for 5–6 minutes until the beans are warm and coated. Season with salt and a squeeze of lemon to taste. Keep warm.
100 g Chorizo
1 Garlic clove
1 tsp Tomato purée
1 jar Butter beans
Salt
Lemon juice
Step 3
In another pan, wilt the spinach in a touch of olive oil or butter over medium heat. Season with a little salt and a pinch of nutmeg if using. Cook just until wilted, then drain off any excess liquid.
200 g Fresh spinach
Olive oil
1 tbsp Olive oil
1 tsp Olive oil
1 pinch Nutmeg
Step 4
Heat a non-stick or well-oiled pan over medium-high heat. Sear the hake steaks skin-side down for 3–4 minutes, pressing gently so they don’t curl. Flip and cook for another 2–3 minutes, or until just cooked through and opaque.
Step 5
To plate, spoon the chorizo butter beans onto the base of each plate. Pile the wilted spinach over, then top with the hake steak, skin-side up. Finish with a drizzle of lemon juice and serve immediately.
1 squeeze Lemon juice
For
2
M
I
For the hake:
2
Hake steak, skin on
Salt
Olive oil
For the chorizo butter beans:
100
g
Chorizo, diced
1
Garlic clove, finely chopped
1
tsp
Tomato purée
1
jar
Butter beans, 400g
1
tbsp
Olive oil, or a knob of butter
1
squeeze
Lemon juice
For the spinach:
200
g
Fresh spinach
1
tsp
Olive oil, or a knob of butter
1
pinch
Nutmeg, optional
Salt, to taste
To serve:
Lemon juice
If you're looking for a great place to buy deliciously fresh hake online, check out Pesky Fish.
Only visible to you
Made it?
Cancel
Prep
10m
Cook
20m
Total
30m
Ingredients
Method
Turn cooking mode on
Step 1
Pat the hake steaks dry, then season with salt on both sides. Set aside while you prepare the beans.
2 Hake steak
Salt
Step 2
Heat a pan over medium heat and cook the diced chorizo until it begins to release its oil and crisp slightly. Add the chopped garlic and cook for 30 seconds, then stir in the tomato purée. Cook it out for a minute before adding the butter beans with their stock. (If tinned, drain and wash the butter beans and add stock instead). Simmer gently for 5–6 minutes until the beans are warm and coated. Season with salt and a squeeze of lemon to taste. Keep warm.
100 g Chorizo
1 Garlic clove
1 tsp Tomato purée
1 jar Butter beans
Salt
Lemon juice
Step 3
In another pan, wilt the spinach in a touch of olive oil or butter over medium heat. Season with a little salt and a pinch of nutmeg if using. Cook just until wilted, then drain off any excess liquid.
200 g Fresh spinach
Olive oil
1 tbsp Olive oil
1 tsp Olive oil
1 pinch Nutmeg
Step 4
Heat a non-stick or well-oiled pan over medium-high heat. Sear the hake steaks skin-side down for 3–4 minutes, pressing gently so they don’t curl. Flip and cook for another 2–3 minutes, or until just cooked through and opaque.
Step 5
To plate, spoon the chorizo butter beans onto the base of each plate. Pile the wilted spinach over, then top with the hake steak, skin-side up. Finish with a drizzle of lemon juice and serve immediately.
1 squeeze Lemon juice
For
2
M
I
For the hake:
2
Hake steak, skin on
Salt
Olive oil
For the chorizo butter beans:
100
g
Chorizo, diced
1
Garlic clove, finely chopped
1
tsp
Tomato purée
1
jar
Butter beans, 400g
1
tbsp
Olive oil, or a knob of butter
1
squeeze
Lemon juice
For the spinach:
200
g
Fresh spinach
1
tsp
Olive oil, or a knob of butter
1
pinch
Nutmeg, optional
Salt, to taste
To serve:
Lemon juice
If you're looking for a great place to buy deliciously fresh hake online, check out Pesky Fish.
Only visible to you
Made it?
Cancel
