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Hake in Creamy Tarragon Sauce

with green beans and smashed potatoes
0.0(0)
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Calories
: 
317 kcal
Protein
: 
31.9g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Milk
Serving amount

250 grams

Hake

(Contains: Fish)

500 grams

Baby Potatoes

100 grams

Green Beans

5 grams

Tarragon

1 sachet(s)

Vegetable Stock

50 grams

Cream Cheese

(Contains: Milk)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)1326 kJ
Energy (kcal)317 kcal
Fat7.8 g
of which saturates4.8 g
Carbohydrate30.5 g
of which sugars11.4 g
Dietary Fiber7.7 g
Protein31.9 g
Salt1.7 g
Potassium922.8 mg
Calcium83.3 mg
Iron0.5 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.
•Baking Sheet with Baking Paper

Cooking steps

Get Prepped
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Halve the baby potatoes and place on a lined baking tray.
  • Drizzle with a little oil and season with salt and pepper.
  • Arrange in a single layer on the baking sheet, cut-side down.
  • Bake the potatoes on the top shelf of the oven, 25-30 mins.
Cook the Green Beans
2
  • Boil a medium pot of salted water. 
  • Trim the green beans. 
  • Add the green beans and cook until just tender, 4-6 mins. 
  • Drain in a colander, then return to the pot. Season with salt and pepper.
  • Toss in a drizzle of oil, cover to keep warm and set aside.
Smash the Potatoes
3
  • Once the potatoes have baked for 20 mins, remove from the oven.
  • Using a cup or small pan, press the skin side down, flattening them.
  • Drizzle with a little more oil and return to the oven. 
  • Bake for 10-15 mins, until crisp and golden.
Fry the Hake
4
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Pat the hake dry with kitchen paper. Season with salt and pepper.
  • Once hot, lay the fillets in the pan and cook for 4-5 mins. Turn over and cook on the other side for a further 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
  • Remove the fish from the pan and return to medium-high heat.
Make the Sauce
5
  • Pick the tarragon leaves from their stalks and finely chop (discard the stalks).
  • Add the cream cheese, stock, chopped tarragon and a splash of water to the pan.
  • Cook for 1-2 mins, until combined and season with salt and pepper. Add a splash of water to loosen sauce if needed.
6
  • Divide and serve the hake between plates.
  • Add the potatoes and green beans on the side.
  • Top with the tarragon sauce.
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