with carrot, peas and roasted potatoes
The richness of hollandaise sauce is the perfect pairing for the flaky fried fish in this recipe.
Allergens
Utensils
Tags
Hollandaise Sauce
100 grams
Hake
250 grams
Crispy Onions
1 sachet(s)
Garlic
1 unit(s)
Peas
120 grams
Paprika
2 sachet(s)
Carrot
2 unit(s)
Baby Potatoes
500 grams
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces, and pop onto a lined baking tray.
- Toss with half the paprika, salt, pepper and a drizzle of oil.
- Spread out in a single layer.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Peel and grate the garlic (or use a garlic press).
- Pop the carrots onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- Bake on the middle shelf until tender, 20-25 mins. Turn halfway through.
- Pat the hake with kitchen paper.
- Drizzle with oil and season with remaining paprika, salt and pepper.
- Lay the hake next to the carrot and bake in the oven until cooked through,10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Meanwhile, place a small pot over medium-high heat with a drizzle of oil.
- Add the peas and garlic. Fry for 3-5 mins and season to taste with salt and pepper.
- Remove from the pot and cover to keep warm.
- Return the pot to a medium heat and pour in the hollandaise.
- Gently warm through. Season to taste with salt, pepper and sugar.
- When everything is ready, share the hake between plates.
- Serve the veg and potatoes alongside.
- Drizzle the sauce over the hake to finish and scatter over the crispy onion.
2708
kJ
Energy (kJ)
647
kcal
Energy (kcal)
29
g
Fat
8.2
g
of which saturates
67.2
g
Carbohydrate
16.1
g
of which sugars
0.5
g
Dietary Fiber
34.8
g
Protein
0
mg
Cholesterol
2.33
g
Salt
with paprika, potatoes and roasted carrots with thyme