HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHake In Garlic Chive Butter
Hake in Garlic Chive Butter

Hake in Garlic Chive Butter

with roast potatoes and broccoli

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The fish in this delicious dish is basted in beautiful lemony garlicy herby butter. These flavours work together to create a sauce that's zesty, rich and fresh all at once.

Tags:Egg FreeEat Me First
Total Time45 minutes
Cooking Time50 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

400 g


10 g


1 piece


½ piece


1 piece


250 g



Not included in your delivery

to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)332 kcal
Energy (kJ)1389 kJ
Fat3.82 g
of which saturates0.39 g
Carbohydrate42.38 g
of which sugars4.63 g
Dietary Fiber0 g
Protein32.08 g
Cholesterol0 mg
Salt0.33 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.
Utensilsarrow down iconarrow down icon
Baking Sheet with Baking Paper
Instructionsarrow up iconarrow up icon
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  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks 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 golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

  • Meanwhile, roughly chop the chives (use scissors if it's easier).
  • Zest half the lemon (double for 4p) then cut into thick wedges.
  • Peel and grate the garlic (or use a garlic press).
  • Chop the broccoli into florets (like small trees). Halve any large florets.
  • Place the broccoli on another lined baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
  • When the potatoes have been in the oven for 15-20 mins, pop the broccoli onto the middle shelf.
  • Roast until the edges are crispy and slightly charred, 10-15 mins.
  • Meanwhile, place a large pan on medium-high heat with 1 tbsp butter (double for 4p) and a drizzle of oil.
  • Season fish with salt and pepper.
  • Once butter is melted carefully place the fish into the pan skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish.
  • Cook for 3-4 mins then cook for 2-3 mins on the other side.

TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.

  • Add the chives and garlic to the pan and squeeze in the juice of half the lemon (double for 4p).
  • Continuously spoon the butter over the fish for 1-2 mins, then remove from the heat. IMPORTANT: The fish is cooked when opaque in the middle.
  • When cooked, plate up the fish with the roasted broccoli and potatoes alongside.
  • Spoon the melted butter from the pan over the fish and sprinkle with the lemon zest to finish.
  • Serve the remaining lemon wedges alongside for squeezing over.