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Double Hake in Chimichurri Sauce

Double Hake in Chimichurri Sauce

with salad and homemade chips
4.0(40)
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
927 kcal
Protein
: 
57.2g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
Serving amount

1 unit(s)

Onion

5 grams

Parsley

1 sachet(s)

Red Wine Vinegar

(Contains: Sulphites)

1 unit(s)

Avocado

40 grams

Salad Leaves

600 grams

Potatoes

500 grams

Hake

1 unit(s)

Garlic

Not included in your delivery

¼ tsp

Salt

4 tbsp

Oil

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)3880 kJ
Energy (kcal)927 kcal
Fat50.2 g
of which saturates8.7 g
Carbohydrate68.4 g
of which sugars6.2 g
Dietary Fiber2.3 g
Protein57.2 g
Salt1.6 g
Trans Fat3.1 g
Potassium442.2 mg
Calcium14.3 mg
Iron0.4 mg
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.
•Grater
•Baking Sheet with Baking Paper

Cooking steps

Cook 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 chips (peeling optional).
  • Pop the chips onto a large (lined) baking tray. Drizzle with oil, season well with salt and pepper, then toss to coat. 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.

Bake the Hake
2
  • Quarter and peel the onion, then separate the layers. 
  • Pat the hake with kitchen paper to remove excess moisture.
  • Lay the hake onto a separate lined baking tray and pop the onion alongside. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle. 
  • Drizzle fish and onion with oil and season with salt and pepper.
  • Pop in the oven and bake until cooked through, 10-15 mins.
Assemble the Sauce
3
  • Finely chop the parsley (stalks and all).
  • Peel and grate the garlic (or use a garlic press). 
  • To make the chimichurri dressing, in a small bowl mix together parsley, garlic and red wine vinegar with 4 tbsp oil (per 2P) and ¼ tsp salt (per 2P). Season with pepper and mix until combined.
  • Halve the avocado and remove the pit. Chop into chunks.
  • Just before serving, toss the avo and salad leaves with salt, pepper and a drizzle of oil.
Finish and Serve
4
  • Divide the hake, onion and chips between plates.
  • Drizzle the chimichurri dressing over the fish.
  • Serve the salad alongside. 
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