Hake, cherry tomato & potato traybake

Name: Hake, cherry tomato & potato traybake
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 2
Ingredients: 400 g Parmentier potatoes; 280 g essential Waitrose 2 frozen hake fillets; 2 tsp olive oil; 1 lemon; 200 g cherry tomatoes; 1 small red onion, thinly sliced; 200 g Waitrose Trimmed Fine Green Beans

A simple way to enjoy a fish that might not be at the top of your list. Hake is flaky and sweet and goes brilliantly with Mediterranean flavours.

4 out of 5 stars(1) Rate this recipe

Gluten freeLow in saturated fat2 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook35 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

400g Parmentier potatoes
280g essential Waitrose 2 frozen hake fillets
2 tsp olive oil
1 lemon
200g cherry tomatoes
1 small red onion, thinly sliced
200g Waitrose Trimmed Fine Green Beans

Preheat the oven to 200ºC, gas mark 6. Lift out the 2 discs of rosemary and garlic butter from the potato pack and set aside, then tip the potatoes onto a large baking tray.
Nestle the frozen hake fillets among the potatoes, then drizzle with a little oil and season. Bake for 15 minutes. Meanwhile, cut 4 thin slices from the lemon, then cut the remaining lemon ½ into 4 wedges.
Stir the potatoes, then scatter over the tomatoes, red onion and lemon slices. Put the butter discs on top of the fish and return to the oven for 15-20 minutes, until the potatoes are crisp and the fish is cooked through and piping hot.
Boil the beans according to pack instructions towards the end of the cooking time. Serve the traybake with the lemon wedges for squeezing over, and the beans on the side.

Cook’s tip

Our Parmentier potatoes come packed with a garlic and rosemary butter. If you already have new potatoes in the fridge, cut 250-300g into quarters and use those instead – you could add butter, garlic and herbs yourself, or do the same with 2 tbsp olive oil.

Typical values per serving when made using specific products in recipe