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Bookmark Recipe

Baked Hake with Butternut Squash, Potatoes and Tomatoes

It is hard to beat this simple tray bake recipe, packed with delicious and nutritious ingredients.

4 people
45 min
Nutrition per serving
  • kcal
    337kcal
  • protein
    31g
  • total fat
    15g
  • saturated fat
    7g
  • iron
    1.8mg
  • carbs
    29g

Ingredients

  • 4 x 150g hake fillets, skin on and boned
    500g potatoes, cut into 3-4mm cubes
    1 medium butternut squash, peeled and cut into 3-4mm cubes
    1 red onion, peeled and cut into wedges
    2 tablesp. rapeseed or olive oil
    Salt and freshly ground black pepper
    200g cherry tomatoes, cut in half
    1 tablesp. butter, melted
    4 slices of lemon
    Handful fresh tarragon and dill leaves, chopped

Main

  • 4 x 150g hake fillets, skin on and boned
    500g potatoes, cut into 3-4mm cubes
    1 medium butternut squash, peeled and cut into 3-4mm cubes
    1 red onion, peeled and cut into wedges
    2 tablesp. rapeseed or olive oil
    Salt and freshly ground black pepper
    200g cherry tomatoes, cut in half
    1 tablesp. butter, melted
    4 slices of lemon
    Handful fresh tarragon and dill leaves, chopped

Method

Copy Text

Pre heat the oven Gas Mark 6, 200°(400°F).

Lay the potatoes, butternut squash and red onion in a baking tray, drizzle with olive oil, season with salt and black pepper and bake for 20 minutes. Remove from the oven. Add the tomatoes to the tray and lay the hake fillets on top. Brush the butter over the hake and season with salt and black pepper. Finally place a slice of lemon on each piece of fish. Return the tray to the oven and cook for about 20 minutes until the fish is cooked through.

Remove from the oven, sprinkle on the herbs and serve.

Method

Copy Text

Pre heat the oven Gas Mark 6, 200°(400°F).

Lay the potatoes, butternut squash and red onion in a baking tray, drizzle with olive oil, season with salt and black pepper and bake for 20 minutes. Remove from the oven. Add the tomatoes to the tray and lay the hake fillets on top. Brush the butter over the hake and season with salt and black pepper. Finally place a slice of lemon on each piece of fish. Return the tray to the oven and cook for about 20 minutes until the fish is cooked through.

Remove from the oven, sprinkle on the herbs and serve.

Baked Hake with Butternut Squash, Potatoes and Tomatoes