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.
Allergens
Utensils
Tags
Hake
250 grams
Green Pesto
30 grams
Breadcrumbs
1 pack(s)
Balsamic Glaze
1 sachet(s)
Baby Potatoes
500 grams
Radish
125 grams
Parsley
5 grams
Mayo
1 sachet(s)
Baby Spinach
30 grams
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Butter
to taste
- 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.
- 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.
- 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 half the spinach (use all for 4P and 6P) with a drizzle of oil.
- Season to taste with salt and pepper.
- 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.
1751
kJ
Energy (kJ)
418
kcal
Energy (kcal)
14.1
g
Fat
3
g
of which saturates
41.3
g
Carbohydrate
10.2
g
of which sugars
7.3
g
Dietary Fiber
31.2
g
Protein
0
mg
Cholesterol
2.32
g
Salt
