Chorizo & Paprika Hake - Fishbox

Chorizo & Paprika Hake - Fishbox
Fishboxer Fiona from Fishbox HQ

Ingredients

Hake

Chorizo

Paprika

Garlic

New Potatoes

Spinach

Butter

Mayonnaise

Lemon


Method

Put the oven on to 180 degrees

Cook new potatoes in salted, boiling water

Crush garlic. Slice chorizo into generous chunks.

Spread garlic on top of each fillet (the non skin side) then sprinkle paprika over the fillets and top with the chorizo slices.

Pop fish onto a flat bottomed baking tray, sitting it on top of greaseproof paper so the hakes skin doesn’t stick to the tray, uncovered into the oven at 180 degrees. Cook for around 8-10 mins.

Drain your tatties and through in a handful of spinach to wilt and a good knob of butter.

Mix your mayonnaise with the juice of half a lemon.

Serve altogether with a wedge of lemon