Almond Crusted Hake
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Almond Crusted Hake

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

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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

Cook the Potatoes
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.

Get Prepped
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.
Create the Crust
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.

Coat the Hake
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.
Bake the 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.
Finish and Serve
6
  • Serve the almond crusted hake with roast potatoes and salad alongside.
  • Sprinkle over any remaining parsley to finish.
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