Hazelnut Crusted Hake
with cranberry balsamic sprouts and potatoes
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
Allergens:
Fish
•Cereals containing gluten
•Wheat
•Hazelnuts
•Nuts
•Egg
•Mustard
•Sulphites
The quantities provided above are averages only.
Total30 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Hake
(Contains: Fish)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
10 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
600 grams
Potatoes
1 sachet(s)
Mayo
(Contains: Egg, Mustard)
250 grams
Brussels Sprouts
1 sachet(s)
Paprika
(Contains: Mustard)
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
1 sachet(s)
Cranberry Chutney
Not included in your delivery
1 tbsp
Oil
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)2794 kJ
Energy (kcal)668 kcal
Fat19.2 g
of which saturates4.1 g
Carbohydrate86.8 g
of which sugars15.6 g
Dietary Fiber13.4 g
Protein37.4 g
Salt8.5 g
Potassium1591.2 mg
Calcium51.3 mg
Iron1.1 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.
Utensils
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks, and pop them onto a lined baking tray.
- Toss with paprika, salt, pepper and a drizzle of oil. Spread out in a single layer.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- Bash or finely chop the hazelnuts.
- In a bowl, mix half the hazelnuts with the breadcrumbs and 1 tbsp oil (per 2P).
- Lay the hake on a separate lined baking tray, skin-side down. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Spread the mayo over the top of the fish then press the hazelnut crumb on top.
- Bake until cooked through, 10-15 mins.
3
- Trim the Brussels sprouts and halve through the root.
- Place a pan over medium heat with a drizzle of oil.
- Once hot, add the sprouts and season with salt and pepper.
- Fry until starting to brown, 3-4 mins. Add a splash of water then cover with a lid or some foil. Cook until tender, 4-5 mins.
- Remove the pan from the heat and stir through the balsamic glaze, cranberry chutney and remaining hazelnuts. Season to taste with salt and pepper.
4
- Dish up a helping of crispy roast potatoes.
- Serve the crumbed hake and cranberry balsamic sprouts alongside.
