Smoky Hake with Spicy Beans and Fresh Chilli Jam

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A quick and easy dish for a super midweek supper. Hake beautifully absorbs the bold flavours of Smokin’ Chipotle Sauce and spicy chorizo, creating a rich, smoky, and satisfying meal with just the right level of heat.

Serves: 2

Prep time: 5 mins

Cook time: 16 mins

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.

Tracklements Smokin’ Chipotle Sauce RRP £3.85 for 150ml, Fresh Chilli Jam RRP £4.10 for 210g or £5.50 for 345g and Tracklements Robust Wholegrain Mustard RRP £2.60 for 140g are available from fine food delis and farm shops nationwide and online at www.tracklements.co.uk

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