Hake, cherry tomato & potato traybake
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.
- CourseMain meal
- Prepare5 mins
- Cook35 mins
- Total time40 mins
- 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.
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