Pesto-baked Hake with Crushed Potatoes & Peas
We love how our products play together, so we’re always looking for a recipe that combines them. This one uses our humble hake (seriously the most underrated fish in the sea!) any pesto of your choice and capers.Print Recipe
- Firstly preheat the oven to 200ºC and get the potatoes on to boil.
- Place the hake portions on a lightly buttered/oiled baking tray and season with salt & pepper. Mix together the pesto, tomatoes and capers and spoon on top of the fish. Once the oven is hot, bake for 10-15 minutes until cooked through (time this so that it coincides with the potatoes being cooked).
- When the potatoes are almost cooked, add the peas. Bring back to the boil and cook for another 2 minutes, or until the potatoes are fully cooked. Drain and return to the pan. Add a little butter to the pan and lightly crush the potatoes and peas using a masher. Stir in the lemon zest and juice, and season to taste.
- Divide the potato mixture between the plates, top with the hake and spoon over any remaining juices. Serve immediately.