Zesty Hake in Prawn & Tomato Butter Sauce
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Zesty Hake in Prawn & Tomato Butter Sauce

with roasted potatoes

Tags:
Calorie Smart
•Protein Rich
Allergens:
Fish
•Crustaceans
•Mustard

The quantities provided above are averages only.

Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

600 grams

Potatoes

150 grams

Broccolini

3 unit(s)

Garlic

125 grams

Cherry Tomatoes

250 grams

Hake

(Contains Fish)

150 grams

Prawns

(Contains Crustaceans)

30 grams

Green Pesto

2 sachet(s)

Paprika

(Contains Mustard)

Not included in your delivery

1 tbsp

Butter

to taste

Salt

to taste

Oil

to taste

Pepper

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Nutrition Values

Energy (kJ)2305 kJ
Energy (kcal)551 kcal
Fat15.5 g
of which saturates5.3 g
Carbohydrate63.3 g
of which sugars6.6 g
Dietary Fiber3.1 g
Protein43.1 g
Cholesterol78 mg
Salt3.15 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

•Zester
•Grater
•Baking Sheet with Baking Paper

Cooking Steps

1

Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the potatoes into 2cm chunks (peeling optional).
Pop the chunks onto a large (lined) baking tray. Drizzle with oil, paprika, 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 the tray halfway through. TIP: Use two baking trays if necessary.

2

In the meantime, zest and quarter the lemon.

Peel and grate the garlic (or use a garlic press). 

Halve the cherry tomatoes.

3

Lay the hake onto a lined baking tray. Season with salt and pepper, sprinkle over half the garlic and a pinch of lemon zest, drizzle over some oil and rub in to coat. IMPORTANT: Wash hands and equipment after handling raw fish. Drizzle with oil and season with salt and pepper. 

Pop the broccolinii onto the fish baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

Bake on the middle shelf until the fish is cooked and the veg is tender, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

4

Meanwhile, heat a drizzle of oil in a pan on medium-high heat.

Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Halfway through cooking the prawns, add the cherry tomatoes to the pan.

5

When the prawns are almost cooked, stir in 1tbsp butter (per 2P) until melted, then add the remaining garlic and fry for the final min.

Add a squeeze of lemon juice. Taste and season with more salt, pepper and more lemon juice if needed. 

Remove the pan from the heat. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

6

Transfer your hake to your plates and spoon your prawn and tomato sauce over the fish. 

Share your roasted potatoes and broccolini between your plates, then drizzle the pesto over the potatoes.

Serve with any remaining lemon wedges for squeezing over.