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Hazelnut Crusted Hake

Hazelnut Crusted Hake

with cranberry balsamic sprouts and potatoes
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Get 50% off your first box!
Calories
: 
668 kcal
Protein
: 
37.4g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Cereals containing gluten
  • Wheat
  • Hazelnuts
  • Nuts
  • Egg
  • Mustard
  • Sulphites
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)

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.
•Baking Sheet with Baking Paper

Cooking steps

Roast the Potatoes
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.
Bake the Hake
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.
Cook the Sprouts
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.
Serve and Enjoy
4
  • Dish up a helping of crispy roast potatoes.
  • Serve the crumbed hake and cranberry balsamic sprouts alongside.
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