Our hake with smoky beans recipes is just 400 calories per portion and takes 40 minutes to cook.
This hake recipe with rich chorizo-specked smoky beans is easy to make with only three steps. You can omit this if you want the recipe to be meat-free. Try adding an extra half a teaspoon of paprika so you don't lose any of the smokiness.
Ingredients
- 75g chorizo
- 1 onion, finely chopped
- 1 red pepper, finely sliced
- 1tsp smoked paprika
- 1 garlic clove, crushed
- 2-3 sprigs thyme, plus extra for garnish
- 50ml white wine (or water)
- 100g cherry tomatoes
- 2x 400g tins haricot beans, drained and rinsed
- 1tbsp olive oil
- 4 hake fillets, skin on
WEIGHT CONVERTER
Method
- Remove the chorizo from the casing and finely mince together. Heat a frying pan over medium heat and add in the chorizo. Cook for a min or two to release the oils and add in the chopped onion. Fry for 5 mins, add in the chopped peppers, paprika, garlic and thyme and cook for a further 5 mins.
- Add a splash of white wine, or water and cook out for a min before adding the tomatoes and beans. Reduce the heat slightly and cook for 15 mins. Season to taste.
- Meanwhile, heat another pan on medium heat with a splash of olive oil. Season the fish and place skin side down in the pan. Cook for around 4 mins until the skin is nice and crispy, then turn over to cook for a further min - the cooking time will depend on the thickness of the fillet, so be mindful not to overcook. Add a spoonful of the beans onto a warm plate and top with the fish, skin side up. Garnish with fresh thyme.
Top tips for making hake with smoky beans
To check if the fish is cooked, insert a metal skewer into the thickest part, it could go through with ease and be warm to the touch.
You might also like…
Low calorie dinners: Family meals under 500 calories
With over 12 years of experience, arts graduate Keiron turned to food to channel his creativity, specifically cake decorating. Keiron set up his wedding cake business in 2015. And, in late 2016 won a scholarship at the world-renowned culinary institute - Le Cordon Bleu, London, where he studied the art of French Pâtisserie. He's worked in some of London’s finest 5-star hotels, collecting a wealth of knowledge along the way. As a Food Writer and Stylist food isn’t just a job, it truly is Keiron's passion.
-
White Fish and Chorizo Stew
Our white fish and chorizo stew is a really simple dish but full of flavour.
By Samuel Goldsmith Published
-
Healthy fish and chips
Healthy fish and chips is a lightened up version of a Friday night fish supper. The flavour packed crumb coating is a great alternative to batter.
By Jess Findlay Published
-
Fish chowder
Fish chowder is a creamy and filling soup that's full of good-for-you fish and chunky veg. The perfect thing to warm you up on a winter evening.
By Octavia Lillywhite Published
-
Sweet potato and courgette fish cakes
These sweet potato and courgette fish cakes take 30 minutes to make and can be served with chips, salad, or steamed veg on the side...
By Rose Fooks Published
-
Chicken and spinach lasagne
This chicken and spinach lasagne is a great new take on the family favourite and it’s easy to prepare during the day to cook come dinner time...
By Jessica Ransom Published
-
Broccoli pasta with pancetta
This broccoli pasta with pancetta takes 30 minutes to cook making it a great speedy family dinner...
By Rose Fooks Published
-
When does winter start? The first day of winter 2023
When does winter start? We reveal when the first day of winter will be in 2023, and answer your questions about the coldest season.
By Lucy Wigley Published
-
15 spring baby names predicted to be popular in 2024 - from classic options to unique monikers
These are the spring-themed baby names parents are loving this year, according to the data.
By Ellie Hutchings Published
-
"Imagine being asked to speak Spanish if you don't speak it" - here are five phrases to avoid if your kid is mid-meltdown, according to a psychotherapist
Dealing with a meltdown should be a little easier with this advice
By Charlie Elizabeth Culverhouse Published