1 - Boil a full kettle of water and heat the grill to high. Heat oil in a large frying pan and add the chorizo and onion. Fry for 5 minutes, chorizo should be golden and surrounded by its juices.

2 - Meanwhile, put the spinach in a colander, slowly pour over the boiled water to wilt it, then run under a cold tap. Squeeze out the excess water using your hands, then set aside.

3 - Line a baking tray with foil, place the fish skin side down on the try and rub in oil and generously sprinkle BOHNS Fish Hook over the fish.

4 - Grill the fish for 10 minutes or until flaky, no need to turn it over.

5 - Tip the chilli into the pan with the chorizo, fry for 1 minute, then add beans, spinach and lemon juice. Let it warm through gently, then season to taste.

6 - Spoon the mixture onto plates, then carefully top with the fish and any juices from the tray.