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Cheesy Crusted Hake

Cheesy Crusted Hake

with honey roast carrots and parsley butter potatoes

The golden crumb that coats the flaky hake in this recipe is imbued with sharp and savoury Italian style cheese. Carrots are adorned with sweet and sticky honey, while the beautiful baby potatoes are smothered in a rich parsley butter.

Tags:
Eat Me First
•Family Friendly
•Quick
Allergens:
Wheat
•Milk
•Fish
•Egg
•Mustard
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Carrot

500 grams

Baby Potatoes

1 pack(s)

Breadcrumbs

(Contains Wheat)

1 unit(s)

Grated Italian Style Hard Cheese

(Contains Milk)

½ sachet(s)

Italian Herbs

250 grams

Hake

(Contains Fish)

2 sachet(s)

Mayo

(Contains Egg, Mustard)

1 sachet(s)

Honey

5 grams

Parsley

1 sachet(s)

Aioli

(Contains Egg, Mustard)

1 sachet(s)

Sweet Chilli Sauce

Not included in your delivery

1 tbsp

Butter

1 tbsp

Oil

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kJ)3383 kJ
Energy (kcal)809 kcal
Fat42.4 g
of which saturates9.3 g
Carbohydrate78.1 g
of which sugars18.2 g
Dietary Fiber0 g
Protein33.7 g
Cholesterol0 mg
Salt1.88 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

•Baking Sheet with Baking Paper
•Colander
•Pot with Lid

Instructions

Roast the Carrots
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a large pot of salted water for the potatoes.
  • Trim the carrot, then halve lengthways (no need to peel). Chop into 1cm wide, 5cm long batons.
  • Pop the carrots onto a 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 tender, 18-20 mins. Turn the tray halfway through.
Boil the Potatoes
2
  • Meanwhile, halve the baby potatoes (quarter larger potatoes).
  • When water is boiling, add the potatoes, lower the heat to medium and cook until fork tender, 15-20 mins.
  • Once cooked, drain in a colander and return to the pot, off the heat. 
  • Cover with a lid to keep warm.

TIP: If you’re in a hurry you can boil the water in your kettle.

Make the Crumb
3
  • Meanwhile, in a bowl mix together the breadcrumbs, cheese, half a sachet of Italian herbs (per 2P) and 1 tbsp of oil (per 2P). Season with salt and pepper.
  • Pat the hake with kitchen paper to remove excess moisture. IMPORTANT: Wash hands and equipment after handling raw fish.
  • Spread the mayo over the top of the fish.
  • Top with the breadcrumb mixture, gently pressing down with the back of a spoon to secure.
Bake the Hake
4
  • Place the crumbed hake onto a separate lined baking tray.
  • Pop the hake onto the middle shelf of the oven.
  • Bake until the crumb is golden and fish is cooked through, 13-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.
Finishing Touches
5
  • Meanwhile, roughly chop the parsley (stalks and all).
  • When the potatoes are cooked and drained, add the parsley and 1 tbsp of butter (per 2P) to the pot.
  • Toss the potatoes until the butter has melted.
  • Season with salt and pepper.
  • When the carrots are cooked, drizzle over the honey and toss to coat.
Serve and Enjoy
6
  • When everything is ready, share the cheesy crumbed hake between plates.
  • Serve the honeyed carrots and parsley butter potatoes alongside.
  • Add a dollop of aioli onto each plate for dipping.
  • Drizzle the sweet chilli sauce over the hake to finish.