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.
(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)
Not included in your delivery
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve the almond crusted hake with roast potatoes and salad alongside.
- Sprinkle over any remaining parsley to finish.