Ingredients

4 frozen Alaska pollock fillets defrosted
2 tsp sweet smoked paprika
2 tbsp of olive oil, plus extra for drizzling
1 large onion finely chopped
150g of cooking chorizo, cut into small pieces
2 garlic cloves peeled and chopped
1 red chilli chopped
2 bay leaves
2 x 400g of cannellini beans drained
12 tips of asparagus trimmed (optional)
150ml white wine
150ml fish or vegetable stock.
A large handful of spinach leaves washed
Juice of ½ lemon
Sea salt and black pepper
Lovage or parsley oil (optional)

Aioli to serve

2 large garlic cloves peeled
2 egg yolks
2 tsp Dijon mustard
A good pinch of sea salt
150ml vegetable oil
200ml olive oil
½ tbsp of white wine vinegar
Juice of half a lemon

Method

For the aioli

put the garlic, egg yolks, mustard and a pinch of salt into a food processor or blender. Blitz into a paste and very slowly dribble in the vegetable and olive oil to make a thick mayonnaise-style sauce.
When everything has come together into a thick sauce, add the vinegar and lemon juice, then season to taste with more salt and vinegar if necessary. The aioli will keep covered in the fridge for up to 2 days.

Pre-heat the oven to 200c.
Line a baking sheet with baking parchment and add the pollock fillets. Season the fish and rub in the paprika and drizzle with some olive oil.
Warm the 2 tbsp olive oil in a large sauté pan, and gently fry the onions and chorizo for approximately 5 minutes. Turn down the heat and add the garlic, chilli, bay leaves and season with salt and pepper.
Cook for a further minute then add the beans, asparagus, wine, and fish stock. Simmer for 5 minutes reducing the liquid a little.
Stir in the spinach leaves and cook till they have wilted. Add the lemon juice, then season to your taste.
Meanwhile cook the pollock fillets in the pre-heated oven for 5 to 8 minutes. The fish needs to be flaky but not dry.
Remove from the oven and serve with the beans, aioli, lovage oil and extra lemon.

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