- 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
Bookmark Recipe
Baked Hake with Butternut Squash, Potatoes and Tomatoes
4 people
45 min
Nutrition per serving
-
kcal337kcal
-
protein31g
-
total fat15g
-
saturates7g
-
iron1.8mg
-
carbs29g
Ingredients
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 TextPre 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 TextPre 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
