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Crispy Onion Hake and Tender Carrots

Crispy Onion Hake and Tender Carrots

Crispy Onion Hake and Tender Carrots

with peas and potatoes

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Crusted hake served alongside green peas, crispy potatoes and vibrant veg.

Tags:

Quick

•Calorie Smart

Allergens:

Egg

•Mustard

•Wheat

•Fish

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Carrot

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

1 sachet(s)

Crispy Onions

(Contains: Wheat)

1 sachet(s)

Dried Chilli Flakes

250 grams

Hake

(Contains: Fish)

600 grams

Potatoes

120 grams

Peas

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)2564 kJ

Energy (kcal)613 kcal

Fat23.9 g

of which saturates4.4 g

Carbohydrate68.6 g

of which sugars12 g

Dietary Fiber0.4 g

Protein34 g

Salt1.2 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

Cooking Steps

Roast the Carrot

1

Preheat the oven to 220°C/200°C fan/gas mark 7. Boil a pot of salted water for the potatoes.
Trim the carrot and halve lengthways (no need to peel). Chop into 1cm wide, 5cm long batons.
Pop the carrot 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, roast on the top shelf until tender, 20-25 mins. Turn halfway through.

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

Crumb the Fish

2

Meanwhile, bash the crispy onions (while still in the packaging).
Pat the hake with kitchen paper to remove excess moisture. Place on a lined baking tray.
Season with salt, pepper and chilli flakes.
Spread some aioli on top of the fish. Press the crispy onion crust firmly on top.
Bake on the middle shelf until cooked through, 12-18 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.

Boil the Potatoes

3

Chop the potatoes into 2cm chunks (peeling optional).
When the water is boiling, add the potatoes and cook until fork tender, 10-15 mins (take care not to overcook).
Drain in a colander when done (reserve the cooking water).
Pop the peas into the reserved water and cover to allow to warm through, 1 min. Once warmed, drain and set aside.
Season potatoes and peas with salt and pepper.

Divide and Serve

4

Divide the crispy onion crumbed hake between plates.
Serve the carrots, peas and potatoes on the side.
Drizzle any remaining aioli over the top.

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