Pair baked fish with chorizo and beans for a quick, tasty and nutritious dinner.
With spicy beans and salty chorizo, this is a dish that's packed full of flavour. Whip it up in under half an hour for speedy weekday dinners and lazy weekend lunches.
Cook’s tip: Cold water helps spinach to keep its colour.
Recipe and image courtesy of Tracklements, tracklements.co.uk
Preheat the oven to 200°C/180°C/gas mark 5. Heat 1 tsp olive oil in a large frying pan over a medium-high heat. Add the chorizo and fry for 2-3 minutes. Add the onion and cook for a further 6-8 minutes until the onion is soft.
Meanwhile, boil a kettle of water. Put the spinach in a colander, and slowly pour boiled water over it. Once wilted, run cold water over the spinach. When cool, squeeze and set aside.
Put the fish on an oiled baking tray and sprinkle over a few drops of Smokin’ Chipotle Sauce. Bake for 5-8 minutes, until cooked.
Add the beans and 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 and pour over any juices from the baking tray.
