Our Recipe Boxes
Crispy Crumbed Hake Burger
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Crispy Crumbed Hake Burger

Crispy Crumbed Hake Burger

with chips and zesty side salad

Lemon and hake are two flavours that naturally complement each other. This is why you'll find hints of citrus permeating throughout this recipe—from the golden baked breadcrumb topping to the zingy salad dressing to the accompanying lemon wedge for squeezing over everything.

Tags:
Family Friendly
Eat Me First
Allergens:
Fish
Milk
Egg
Soya
Wheat
Mustard
Celery
Total Time40 minutes
Cooking Time30 minutes
DifficultyMedium

Ingredients

Serving amount

250 grams

Hake

(Contains Fish)

2 unit(s)

Brioche Buns

(Contains Milk, Egg, Soya, Wheat May be present Lupin, Nuts, Sesame)

40 grams

Salad Leaves

½ sachet(s)

Italian Herbs

1 unit(s)

Lemon

1 pack(s)

Breadcrumbs

(Contains Wheat)

3 unit(s)

Potatoes

1 sachet(s)

Aioli

(Contains Egg, Mustard)

2 sachet(s)

Ketchup

(Contains Celery)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

sideBannerName

Nutrition Values

Energy (kcal)838 kcal
Energy (kJ)3508 kJ
Fat30.4 g
of which saturates4.1 g
Carbohydrate109.6 g
of which sugars13.1 g
Dietary Fiber0 g
Protein35.7 g
Cholesterol0 mg
Salt3.65 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

Zester
Baking Sheet with Baking Paper

Instructions

Make the Chips
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
  • Pop the chips onto a large (lined) baking tray.
  • Toss with salt, pepper, and a drizzle of oil. Spread out in a single layer.
  • When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Get Prepped
2
  • Zest and quarter the lemon
  • To a small bowl, add half the Italian herbs and 1 tbsp oil (double both for 4p).
  • Stir in the lemon zest and the breadcrumbs
  • Season with salt and pepper, then mix to combine. 
  • Pat the hake with kitchen paper to remove any excess moisture. IMPORTANT: Wash hands and equipment after handling raw fish.
Cook the Fish
3
  • Lay the hake fillets onto a lined baking tray.
  • Drizzle with oil and season with salt and pepper.
  • Divide the lemony breadcrumb mix evenly between the tops of the hake fillets, pressing down firmly to keep in place. 
  • Bake on the bottom shelf of the oven until the crumb is golden and the hake is cooked through, 10-12 mins. IMPORTANT: Fish is cooked when opaque in the middle.
Dress the Salad
4
  • Meanwhile, in a large bowl for the salad, mix together a drizzle of oil and a squeeze of lemon juice. 
  • Season to taste with salt and pepper.
  • Just before serving, toss the salad leaves through the dressing (reserve a few leaves to add to your burger).
Warm the Buns
5
  • When the hake has 5 mins left to cook, pop the brioche buns into the oven to warm.
  • Toast until golden brown, 2-3 mins.

TIP: Keep an eye on them so they don't burn.

Finish and Serve
6
  • To assemble the burgers, spread a spoonful of aioli and ketchup over the cut side of each brioche bun.
  • To the base bun, add reserved salad leaves and crumbed hake
  • Close the burger with the top bun. 
  • Serve with salad, chips and any remaining lemon wedges alongside.