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Hake with wild garlic mayo

Hake with wild garlic mayo

A lemony-garlic mayonnaise acts as both sauce and coating for the fish. 

5 out of 5 stars(2) Rate this recipe
HealthyLow in saturated fat
  • Serves1
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

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Ingredients

  • 25g Cooks’ Ingredients Wild Garlic
  • 125g baby new potatoes, halved
  • 3 tsp olive oil
  • 40g light mayonnaise
  • ½ unwaxed lemon, zest
  • 10g dried white breadcrumbs
  • ¼ x 25g pack flat leaf parsley, leaves finely chopped
  • 1 frozen hake fillet, defrosted
  • 80g pack trimmed Tenderstem broccoli

Method

  1. Preheat the oven to 200°C, gas mark 6. Put the wild garlic in a small frying pan (no need to defrost) and cook for 2-3 minutes until wilted. Tip into a bowl to cool. Spread the potatoes out on a baking tray and toss with 1 tsp oil. Season and roast for 10 minutes. Meanwhile, add the mayonnaise and zest to the wild garlic; season, mix together and set aside.

  2. Wipe out the frying pan, then heat 1 tsp oil over a medium-low heat. Add the breadcrumbs and cook until golden and crisp (2-3 minutes). Tip into a bowl and mix through the parsley. Pat the hake dry and remove the skin, if liked. Spread 1⁄2 of the wild garlic mayo over the fish, then top with the herby breadcrumbs. Toss the broccoli with 1 tsp oil and season.

  3. Remove the tray of potatoes from the oven and arrange the hake and broccoli alongside. Return to the oven and cook for 12-14 minutes until the potatoes are golden and tender, and the fish is cooked through, opaque and flakes easily. Scatter freshly ground black pepper over the potatoes and serve with the remaining wild garlic mayo.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,388kJ/ 571kcals

Fat

28g

Saturated Fat

4g

Carbohydrates

35g

Sugars

4.4g

Fibre

7.9g

Protein

41g

Salt

1.2g

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