Chorizo and Paprika Hake

Chorizo and Paprika Hake
Fishboxer Fishbox HQ from Muir of Ord

A deliciously satisfying meal originating from Galicia in Spain. This can be made with any white fish from your Fishbox.


  • 4 x 150g hake fillets (skin on)
  • 100g chorizo (thickly sliced)
  • 2 tsp paprika
  • 2 cloves of garlic (crushed)
  • 750g new potatoes
  • 75g baby spinach leaves
  • 1 tbsp butter
  • 100ml mayonnaise
  • 1 lemon (half juiced and half cut into wedges)


  1. Preheat  the oven to 180°C.
  2. Line a flat bottomed baking tray with greaseproof paper.
  3. Cook the new potatoes in salted, boiling water for approximately 15 minutes.
  4. Spread the crushed garlic on top of the skinless side of each hake fillet, then sprinkle with paprika and top with the chorizo slices.
  5. Place the hake fillets onto the baking tray and cook, uncovered, for approximately 8 minutes.
  6. Mix the mayonnaise with the lemon juice.
  7. Drain the new potatoes and add the spinach and butter.
  8. Replace the lid and allow the spinach to wilt.
  9. Serve all together with a wedge of lemon.