Almond Crusted Hake
with roast potatoes and tomato salad
The crunchy, herby, savoury almond crust truly is a delightful addition to the golden baked fish in this nutritious and hearty dish.
Tags:
Under 650 calories
•Egg(s) not included
•Eat Me First
Allergens:
Almonds
•Wheat
•Fish
Total Time40 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
3 unit(s)
Potatoes
2 unit(s)
Tomato
5 grams
Parsley
2 unit(s)
Garlic
15 grams
Almonds
(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)
1 pack(s)
Breadcrumbs
(Contains Wheat)
250 grams
Hake
(Contains Fish)
1 unit(s)
Cucumber
1 unit(s)
Shallot
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
unit(s)
Egg
Nutrition Values
Energy (kJ)2406 kJ
Energy (kcal)575 kcal
Fat15.5 g
of which saturates2.1 g
Carbohydrate77.2 g
of which sugars8.3 g
Dietary Fiber0 g
Protein33.9 g
Cholesterol0 mg
Salt2.47 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, cut the tomato into small pieces.
- Halve the cucumber lengthways, then slice into pieces.
- Halve, peel and finely dice the shallot.
- In a bowl, toss the tomato, cucumber and shallot together with a drizzle of oil and a pinch of salt and pepper.
3
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the parsley (stalks and all).
- Chop the almonds.
- Pop the breadcrumbs into a medium bowl along with the chopped parsley, garlic and almonds.
- Season with salt and stir everything together until you have an even mix.
TIP: If you like, reserve a pinch of parsley for garnish.
4
- Crack 1 egg (double for 4p) into a deep plate and carefully mix with a fork.
- Dip the hake in the egg to coat evenly.
- Coat the hake in the almond breadcrumb mix. IMPORTANT: Wash hands and equipment after handling raw fish.
5
- Arrange the coated hake on a separate lined baking tray.
- Lightly salt the fish and drizzle over a little oil.
- Bake until the crumb is golden and the fish is cooked through, 10-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.
6
- Serve the almond crusted hake with roast potatoes and salad alongside.
- Sprinkle over any remaining parsley to finish.
