with tender roasted butternut squash
The tartness of lemon is a classic flavour profile to pair with fish. In this recipe, lemon zest and thyme are mixed into the crumb that coats the hake for a herby, zesty and rich finish.
Allergens
Utensils
Tags
Hake
250 grams
Diced Butternut Squash
1 unit(s)
Courgette
1 unit(s)
Breadcrumbs
1 pack(s)
Mayo
2 sachet(s)
Lemon
1 unit(s)
Dried Thyme
1 sachet(s)
Onion
1 unit(s)
Salt
to taste
Pepper
to taste
Oil
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve and peel the onion, then cut each half into 3 wedges.
- Pop the butternut squash and onion onto a large (lined) baking tray.
- Drizzle with oil and half the thyme. Season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the middle shelf until soft and golden, 25-30 mins. Turn halfway through.
- Meanwhile, zest and halve the lemon.
- In a medium bowl mix together the lemon zest, breadcrumbs, remaining thyme and 1 tbsp oil (double for 4p).
- Season with salt and pepper.
- Lay the hake onto a lined baking tray. IMPORTANT: Wash your hands and equipment after handling raw fish.
- Spread the mayo over the top of the fish.
- Spoon on the breadcrumb mixture, pressing it down with the back of the spoon.
- Drizzle with oil and set aside.
- When the butternut squash has 15 mins to go, pop the hake on the top shelf of the oven and bake for 10-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.
- To make the crumb more golden, turn your oven to the grill setting for the last 3-5 mins.
- Place a medium pan over high heat (no oil).
- Trim the courgette, chop lengthways into 1cm slices, then chop into 1cm wide chips.
- When hot, add the courgette and cook until charred, 6-8 mins.
- Turn only every few minutes—this will allow the courgette to pick up a nice colour.
- Once cooked, season with salt, pepper and a squeeze of lemon juice.
- Divide the charred courgette chips and roast butternut squash between plates.
- Serve the golden hake alongside.
- Finish with a squeeze of lemon juice.
334
kcal
Energy (kcal)
1396
kJ
Energy (kJ)
11.05
g
Fat
1.01
g
of which saturates
32.88
g
Carbohydrate
11.79
g
of which sugars
0
g
Dietary Fiber
28.5
g
Protein
0
mg
Cholesterol
0.55
g
Salt
with sweet potato fries and side salad
