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Crumbed Hake and Courgette Chips

Crumbed Hake and Courgette Chips

with tender roasted butternut squash

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The tartness of lemon is a classic flavour profile to pair with fish. In this recipe, lemon zest and thyme are mixed into the crumb that coats the hake for a herby, zesty and rich finish.

Tags:Dairy Free•Under 650 calories•Family Friendly•Eat Me First
Allergens:Fish•Wheat•Egg•Mustard
Total Time35 minutes
Cooking Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

250 g

Hake

(ContainsFish)

1 piece

Diced Butternut Squash

1 piece

Courgette

1 pack

Breadcrumbs

(ContainsWheat)

2 sachet

Mayo

(ContainsEgg, Mustard)

1 piece

Lemon

1 sachet

Dried Thyme

1 piece

Onion

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)334 kcal
Energy (kJ)1396 kJ
Fat11.05 g
of which saturates1.01 g
Carbohydrate32.88 g
of which sugars11.79 g
Dietary Fiber0 g
Protein28.5 g
Cholesterol0 mg
Salt0.55 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.
Utensils
Utensilsarrow down iconarrow down icon
•Zester
•Baking Sheet with Baking Paper
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Halve and peel the onion, then cut each half into 3 wedges.
  • Pop the butternut squash and onion onto a large (lined) baking tray.
  • Drizzle with oil and half the thyme. Season with salt and pepper then toss to coat. Spread out in a single layer. 
  • When the oven is hot, roast on the middle shelf until soft and golden, 25-30 mins. Turn halfway through.
2
  • Meanwhile, zest and halve the lemon.
  • In a medium bowl mix together the lemon zest, breadcrumbs, remaining thyme and 1 tbsp oil (double for 4p).
  • Season with salt and pepper.
3
  • Lay the hake onto a lined baking tray. IMPORTANT: Wash your hands and equipment after handling raw fish.
  • Spread the mayo over the top of the fish.
  • Spoon on the breadcrumb mixture, pressing it down with the back of the spoon.
  • Drizzle with oil and set aside.
4
  • When the butternut squash has 15 mins to go, pop the hake on the top shelf of the oven and bake for 10-15 mins. IMPORTANT: Fish is cooked when opaque in the middle. 
  • To make the crumb more golden, turn your oven to the grill setting for the last 3-5 mins.
5
  • Place a medium pan over high heat (no oil).
  • Trim the courgette, chop lengthways into 1cm slices, then chop into 1cm wide chips. 
  • When hot, add the courgette and cook until charred, 6-8 mins.
  • Turn only every few minutes—this will allow the courgette to pick up a nice colour.
  • Once cooked, season with salt, pepper and a squeeze of lemon juice.
6
  • Divide the charred courgette chips and roast butternut squash between plates.
  • Serve the golden hake alongside.
  • Finish with a squeeze of lemon juice.