Pesto-baked Hake with Crushed Potatoes & Peas
Pesto-baked Hake with Crushed Potatoes & Peas
Servings: 4
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.
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Ingredients
- knob butter
- 700 g hake fillets, cut into portions skin on or off, as you prefer
- 4 Tbsp Pesto Princess pesto any flavour
- 2 tomatoes seeded and chopped
- 1.5 Tbsp capers
- 400 g potatoes diced
- 150 g frozen peas
- finely grated zest and juice of ½ a lemon
Instructions
- 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.