Baked Hake
with Paprika Potatoes and Broccoli
We love good Baked Hake, Paprika Potatoes & Broccoli and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Broccoli
2
Hake Fillet
(Contains Fish)
2
Garlic Clove
1
Smoked Paprika
25
Panko Breadcrumbs
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
2
Mayonnaise
450
Potatoes
Not included in your delivery
1
Olive Oil
Nutritional information
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel!). Pop the potato on a low sided wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the middle shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
In a small bowl, mix the panko breadcrumbs, grated hard Italian style cheese and olive oil (see ingredients for amount). Mix to combine. Season with salt and pepper.
Pat the hake with kitchen paper to remove any excess moisture. Lay the hake fillets onto a baking tray lined with baking paper. Drizzle with oil and season with salt and pepper. Divide the breadcrumb mix evenly between the two fillets and press down firmly to keep in place. Pop on the top shelf of the oven and bake until the crumb is golden and the fish is cooked through, 10-15 mins. IMPORTANT: The fish is cooked when it is opaque all the way though.
Meanwhile in a separate small bowl mix the mayonnaise, paprika and water (see ingredients for amount). Season with salt and pepper and set to one side for later.
Chop the broccoli into florets (like small trees). Peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a frying pan on a high heat, one hot add the broccoli, and fry, constantly stirring, until tender, 2-3 mins. Then add the garlic and a splash of water. Cover with a lid or some tin foil and cook until tender, 4-5 mins.
Share the roasted potatoes among your plates. Serve the hake and broccoli alongside and drizzle over the paprika mayo. Enjoy!
