Herb Crusted Hake
with parsley butter potatoes and radish salad0.0(0)
Calories
:Â
418 kcalProtein
:Â
31.5g proteinDifficulty
:Â
EasyCalorie Smart
Quick
Eat Me First
Allergens:
- Fish
- Cereals containing gluten
- Wheat
- Sulphites
- Egg
- Mustard
The buttery herby baby potatoes and crunchy radish salad in this dish are a delight in their own right, but the star of the show in this recipe is most certainly the pesto crusted baked hake topped with moreish mayo.
Ingredients
Serving amount
250 grams
Hake
(Contains: Fish)
30 grams
Green Pesto
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
500 grams
Baby Potatoes
125 grams
Radish
5 grams
Parsley
1 sachet(s)
Mayo
(Contains: Egg, Mustard)
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)1750 kJ
Energy (kcal)418 kcal
Fat14 g
of which saturates2.9 g
Carbohydrate41.1 g
of which sugars10.2 g
Dietary Fiber7.5 g
Protein31.5 g
Salt2.3 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Colander
•Pot with Lid
Cooking steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water.
- Halve the potatoes (quarter larger pieces).
- Roughly chop the parsley.
- When the water is boiling, add the potatoes, lower the heat to medium and cook until fork tender, 15-20 mins.
- Once cooked, drain in a colander and return to the pot, off the heat. Stir through a knob of butter along with the parsley. Season to taste with salt and pepper. Cover to keep warm.
2
- Meanwhile, pat the hake dry with kitchen paper.
- Arrange the hake on a lined baking tray. IMPORTANT: Wash hands and equipment after handling raw fish.
- Spread the pesto evenly over the tops of the hake fillets.
- Season the breadcrumbs with salt and pepper.
- Spoon equal amounts of the breadcrumbs onto each fillet. Press down firmly with the back of the spoon to ensure it adheres.
3
- Place the hake on the top shelf of the oven.
- Bake until the breadcrumbs are golden and the fish is cooked through, 10-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.
- Meanwhile, trim and quarter the radish.
- Just before serving, toss the radish and salad leaves with a drizzle of oil.
- Season to taste with salt and pepper.
4
- Divide the crumbed hake between plates, adding a dollop of mayo on top.
- Serve the radish salad and parsley butter potatoes alongside.
- Finish the salad with a drizzle of balsamic glaze.
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