Crispy Skin Hake with Chorizo & Butter Beans by Jack Munn

Ingredients

• 2 Hake fillets, skin on (about 6 oz/170g each)
• 100 g Chorizo sausage, diced
• 1 jar (approx. 400g) Queen butter beans (or cannellini beans), undrained
• 200 g Fresh spinach
• 1 tbsp Unsalted butter
• 1 tbsp Olive oil, plus extra for spinach
• 2 cloves Garlic, minced
• 1 tsp Tomato paste
• Pinch Nutmeg
• To taste Salt
• To taste Black pepper
• 1 wedge Lemon, for serving

Instructions

1. Place the diced chorizo into a cold, heavy-bottomed pan or skillet. Turn the heat to medium-low and cook for 8-10 minutes, stirring occasionally, until the fat has rendered out and the chorizo is crispy and golden brown.
2. Add the minced garlic and tomato paste to the chorizo in the pan. Cook for 1-2 minutes, stirring continuously, until fragrant and the tomato paste has deepened in color.
3. Pour in the un-drained jar of butter beans (or cannellini beans) with their liquid. Bring the mixture to a gentle simmer and let it bubble away over low heat for 5-7 minutes, allowing the flavors to meld and the sauce to slightly thicken.
4. While the beans simmer, heat a separate large skillet or pan over medium-low heat with a drizzle of olive oil. Add the spinach, a pinch of salt, and nutmeg. Cook for 2-3 minutes, tossing frequently, until the spinach is fully wilted. Remove from heat and set aside.
5. Pat the hake fillets dry thoroughly with paper towels and season generously on all sides with salt and black pepper. This step is crucial for crispy skin.
6. Heat a clean, non-stick pan or cast-iron skillet over medium heat. Add 1 tablespoon of olive oil. Once shimmering, carefully place the hake fillets skin-side down.
7. Immediately apply gentle but firm pressure with a spatula or fish press on each hake fillet for the first 10-20 seconds to prevent the skin from curling. This ensures maximum skin contact for peak crispiness.
8. Continue cooking the hake skin-side down for 5-7 minutes (approximately 80% of the total cooking time), until the skin is deeply golden and very crispy, and the flesh has cooked about halfway up the fillet. During the last 2 minutes, add the butter to the pan and use a spoon to baste the top side of the fish for added flavor and moisture.
9. Once the skin is crispy and the fish easily releases from the pan, carefully flip the hake fillets. Cook on the flesh side for just 30-60 seconds to finish cooking through. The internal temperature should reach 145°F (63°C).
10. Remove the hake from the pan and let it rest on a plate for 1-2 minutes to allow the juices to redistribute.
11. To serve, spoon the chorizo and butter bean stew into shallow bowls. Top each serving with the wilted spinach and then carefully place a crispy-skinned hake fillet on top. Garnish with a fresh lemon wedge.
12. Serve immediately and enjoy the combination of textures and flavors.