Hake with smoky beans recipe

(26 ratings)

hake with smoky beans
(Image credit: Future PLC)
  • Low-fat
  • healthy
Preparation Time15 mins
Cooking Time25 mins
Total Time40 mins
Cost RangeMid
Nutrition Per PortionRDA
Calories400 Kcal20%
Fat13 g19%
Saturated Fat3 g15%
Carbohydrates25 g10%

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.


  • 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




  1. 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.
  2. 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.
  3. 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.

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Keiron George
Freelance Food writer

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.