Smoky hake with spicy beans and fresh chilli jam

Serves: 2

Time: 20 minutes

INGREDIENTS

Olive oil

Approx. 200g chorizo, sliced into 1cm 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

1 tbsp Tracklements Fresh Chilli Jam

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 mins until the juices run into the pan. Add the onion and cook for a further 6-8 mins until the onion is soft and golden.

Meanwhile boil a kettle of water. Put the spinach in a colander, slowly pour the boiled water over it. Once wilted run cold water over the spinach (this will help to keep its colour). When cool squeeze out the water and 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 to your taste.

Add the beans and Fresh Chilli Jam to the pan, 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.

Recipe credit: Tracklements