Pesto Crusted Hake
with parsley butter potatoes and radish salad
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.
Tags:
Eat Me First
•Quick
•Calorie Smart
Allergens:
Fish
•Milk
•Wheat
•Sulphites
•Egg
•Mustard
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Hake
(Contains Fish)
1 sachet(s)
Green Pesto
(Contains Milk)
1 pack(s)
Breadcrumbs
(Contains 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)2132 kJ
Energy (kcal)510 kcal
Fat17.3 g
of which saturates1.7 g
Carbohydrate59.3 g
of which sugars6.6 g
Dietary Fiber0 g
Protein30.8 g
Cholesterol0 mg
Salt1.29 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
Instructions
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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