Easy Hake and Greens. It's me again, pulling through with something fishy. This dish is inspired by Kauai's Asian bowl, just Threw in a twist of Decadency! Hake fillet, caper salsa verde, spring greens, shallots serve with a charred lemon wedge.

Orange Easy Jake Button With Blue LED. Welcome to the first series of DIY: For the Geeks where I show you how to make awesome geeky, anime, gamer, pop-culture related inspired D. The balance of this green sauce is all in the mix. You can have Easy Hake and Greens using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Easy Hake and Greens

It's 2 of x chunky hake fillets.
Prepare 1 of onion finely chopped.
It's 150 g of finely chopped chorizo.
It's 1 of chilli finely chopped.
Prepare 1 can of cannellini beans.
You need 2 of leeks finely sliced.
You need Half of a cabbage thinly sliced.
You need of Smoked Paprika.
You need of Seasoning.
You need of Olive oil.

Sorrel is citrusy and bright, but can be quite sharp. Chervil or other tender herb sprigs (for serving). The Best Hake Healthy Recipes on Yummly Breaded Hake In Corn Flakes, Quick And Easy Fish - Actifry, Hake Fillets With Camembert Sauce.

Easy Hake and Greens instructions

Preheat 1 tbsp olive oil over a medium heat. Fry the finely chopped chorizo and onion for 5 minutes until browning..
Meanwhile Turn on the grill to 200 degrees. Place the fish on a foil lined baking tray. Season the fish, sprinkle with smoked paprika and drizzle olive oil. Grill the fish for 5 minutes..
While the fish is grilling, add the chilli to the chorizo and fry for one minute. Then add the leeks, cabbage and beans. Season and fry for 2-3 minutes..
Remove the fish from the grill, plate up and enjoy the quickest mid-week meal..

Introduce some crisp greens in the form of samphire or chicory and some segments of citrus and you have a dish that dazzles and refreshes. The variety of fish is up to you. I used hake for this, but also worth considering is haddock and. Let sit while you cook the asparagus. Fresh hake in a creamy, lightly curried sauce, baked until just cooked through, served with spiced rice and blanched sugar snap peas.