Smoky Hake with Spicy Beans and Chilli Jam: The Perfect Date Night Recipe

Forget fussy restaurant bookings or wilting roses — the real way to someone’s heart is through a home-cooked dinner that delivers big flavour with minimal faff.

Enter tracklements’ delicious smoky hake with spicy beans and a zingy fresh chilli jam: a recipe made for romantic nights in (or impressing someone new).

It’s the kind of dish that feels restaurant-worthy but is deceptively simple to throw together. The flaky, smoky hake pairs beautifully with rich, garlicky beans spiked with a little heat — and just when you think you’ve nailed it, the fresh chilli jam swoops in with a sweet, fiery kick that takes things up a notch.

Whether you’re planning a cosy dinner for two, a solo indulgence, or showing off to friends, this is a plate that looks as good as it tastes — and smells even better. All you need now is a decent bottle of wine and a few candles…

Smoky Hake with Spicy Beans and Fresh Chilli Jam

Serves: 2 | Prep time: 5 mins | Cook time: 16 mins

Ingredients:

Olive oil
Approx. 200g chorizo, sliced into 1cm slices
1 onion, finely chopped
260g bag spinach
2 skinless hake fillets
Tracklements Smokin’ Chipotle Sauce
400g can cannellini beans, drained
Juice of half a lemon
1 tbsp Tracklements Fresh Chilli Jam

Method:

• Preheat the oven to 200°C/375°F/gas mark 5. Heat a tsp of
  oil in a large frying pan over a medium-high heat. Add the
  chorizo and fry for 2-3 mins until the juices run into the pan. Add the onion and cook for a further 6-8 mins
  until the onion is soft and golden.
• Meanwhile boil a kettle of water. Put the spinach in a colander, slowly pour the boiled water over it.
  Once wilted run cold water over the spinach (this will help to keep its colour). When cool squeeze out the
  water and set aside.
• Put the fish fillets on an oiled baking tray and sprinkle a few drops of Smokin’ Chipotle Sauce over the
  top. Bake in a hot oven for 5-8mins until cooked to your taste.
• Add the beans and Fresh 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 along with any juices from the baking sheet.

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