Certified Sustainable Seafood

Crispy hake with spicy mashed potatoes & tenderstem broccoli

Prep time 30 mins
Cooking Time 20 mins
Serves 2
  • 200 g MSC certified hake fillets, skinned and de-boned
  • 50 g butter
  • 75 g breadcrumbs
  • 15 g finely grated gouda cheese
  • 2 tbsps. chopped parsley leaves
  • 40 g plain flour
  • 1 egg, lightly beaten
  • 2 tbsps. olive oil
  • Salt and pepper
  • 50 ml coconut milk
  • 1 tbsp. masala powder & turmeric
  • 4 medium potatoes
  • 200 g tenderstem broccoli
  • 1 tbsp. honey

Crispy hake

  1. Preheat oven to 210°C. Line a baking tray with parchment paper or foil.
  2. Place the breadcrumbs in a shallow dish with the grated cheese and parsley. Place the flour and egg in separate shallow dishes.
  3. Season the hake with a little bit of salt and black pepper. Dip the hake, one piece at a time, into the flour, shake off the excess flour, then dip into the egg and finally into the breadcrumb mixture. Place on the baking tray.
  4. Drizzle little olive oil over the top. Place in the oven and bake for 15 minutes or until golden brown.

Spicy mashed potatoes 
  1. Boil the potatoes until they are soft, peel off the skin and keep aside.
  2. In a large frying pan, melt butter.
  3. Add previously boiled potatoes, mash together with milk, butter, masala, turmeric, salt, and pepper until creamy.

Tenderstem broccoli

  1. In a pan, bring a small amount of water to boil, add tenderstem broccoli and cook for 5 –7 minutes.
  2. Drizzle honey and season with salt and pepper.

Ingredients

Method

  • 200 g MSC certified hake fillets, skinned and de-boned
  • 50 g butter
  • 75 g breadcrumbs
  • 15 g finely grated gouda cheese
  • 2 tbsps. chopped parsley leaves
  • 40 g plain flour
  • 1 egg, lightly beaten
  • 2 tbsps. olive oil
  • Salt and pepper
  • 50 ml coconut milk
  • 1 tbsp. masala powder & turmeric
  • 4 medium potatoes
  • 200 g tenderstem broccoli
  • 1 tbsp. honey

Crispy hake

  1. Preheat oven to 210°C. Line a baking tray with parchment paper or foil.
  2. Place the breadcrumbs in a shallow dish with the grated cheese and parsley. Place the flour and egg in separate shallow dishes.
  3. Season the hake with a little bit of salt and black pepper. Dip the hake, one piece at a time, into the flour, shake off the excess flour, then dip into the egg and finally into the breadcrumb mixture. Place on the baking tray.
  4. Drizzle little olive oil over the top. Place in the oven and bake for 15 minutes or until golden brown.

Spicy mashed potatoes 
  1. Boil the potatoes until they are soft, peel off the skin and keep aside.
  2. In a large frying pan, melt butter.
  3. Add previously boiled potatoes, mash together with milk, butter, masala, turmeric, salt, and pepper until creamy.

Tenderstem broccoli

  1. In a pan, bring a small amount of water to boil, add tenderstem broccoli and cook for 5 –7 minutes.
  2. Drizzle honey and season with salt and pepper.

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