Succulent hake fillets are oven-baked with slices of lemon, creating a delightful citrusy note that complements the fish’s delicate flavour. Served alongside a comforting, sweet potato mash, offering a sweet contrast to the tangy hake. Fresh, steamed broccoli and asparagus add a crisp, green freshness to the plate. A sprinkle of mixed herbs and a twist of black pepper round out this irresistible, nutritious meal.
Ingredients
Makes 2
Sweet Potato 300g
Hake Fillets 2
Broccoli 1 head
Lemon 1
Asparagus 8 spears
Olive Oil 1 tsp
Salted Butter 1/4 tbsp
Mixed Herbs 1 tbsp
Black Pepper 5 twists
Allergens: Lactose
Method
Start by preheating your oven to 180 degrees C. Prepare a baking tray with a sheet of foil large enough to envelop a hake fillet, forming a packet. Add olive oil, along with slices of lemon and mixed herbs.
Fold the foil around the hake to create a sealed parcel, then bake it in the oven for 15 to 20 minutes, or until the fish is thoroughly cooked.
While the hake is baking, rinse, peel, and dice the sweet potato into 2 cm pieces. Place these in a saucepan full of water and bring to a boil, cooking for 7 to 10 minutes until they’re soft enough to easily pierce with a knife. Drain the water, then mash the sweet potatoes with a nob of butter.
For the vegetables, steaming the asparagus and broccoli yields the best results. If steaming isn’t possible, boil them until a fork can pierce them with slight resistance, ensuring they retain some crunch.
Nutritional Information
Per Serving
KCAL: 296 | PRO: 24.7g | CARB: 34.6g | FAT: 6.5g | FIBRE: 7.2g