with honey roast carrots and parsley butter potatoes
The golden crumb that coats the flaky hake in this recipe is imbued with sharp and savoury Italian style cheese. Carrots are adorned with sweet and sticky honey, while the beautiful baby potatoes are smothered in a rich parsley butter.
Allergens
Utensils
Tags
Carrot
2 unit(s)
Baby Potatoes
500 grams
Breadcrumbs
1 pack(s)
Grated Italian Style Hard Cheese
1 unit(s)
Italian Herbs
0.5 sachet(s)
Mayo
2 sachet(s)
Honey
1 sachet(s)
Parsley
5 grams
Aioli
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Salmon
200 grams
Butter
1 tbsp
Oil
1 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a large pot of salted water for the potatoes.
- Trim the carrot, then halve lengthways (no need to peel). Chop into 1cm wide, 5cm long batons.
- Pop the carrots onto a lined baking tray.
- Drizzle with oil, 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 tender, 18-20 mins. Turn the tray halfway through.
- Meanwhile, halve the baby potatoes (quarter larger potatoes).
- When 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.
- Cover with a lid to keep warm.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, in a bowl mix together the breadcrumbs, cheese, half a sachet of Italian herbs (per 2P) and 1 tbsp of oil (per 2P). Season with salt and pepper.
- Pat the hake with kitchen paper to remove excess moisture. IMPORTANT: Wash hands and equipment after handling raw fish.
- Spread the mayo over the top of the fish.
- Top with the breadcrumb mixture, gently pressing down with the back of a spoon to secure.
NOTE: Swapping to salmon? Follow steps as written, replacing hake with salmon where necessary.
- Place the crumbed hake onto a separate lined baking tray.
- Pop the hake onto the middle shelf of the oven.
- Bake until the crumb is golden and fish is cooked through, 13-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.
- Meanwhile, roughly chop the parsley (stalks and all).
- When the potatoes are cooked and drained, add the parsley and 1 tbsp of butter (per 2P) to the pot.
- Toss the potatoes until the butter has melted.
- Season with salt and pepper.
- When the carrots are cooked, drizzle over the honey and toss to coat.
- When everything is ready, share the cheesy crumbed hake between plates.
- Serve the honeyed carrots and parsley butter potatoes alongside.
- Add a dollop of aioli onto each plate for dipping.
- Drizzle the sweet chilli sauce over the hake to finish.
3766
kJ
Energy (kJ)
900
kcal
Energy (kcal)
55.6
g
Fat
11.9
g
of which saturates
71.8
g
Carbohydrate
18.2
g
of which sugars
0
g
Dietary Fiber
31.2
g
Protein
80
mg
Cholesterol
1.67
g
Salt
