Hake with roast red pepper sauce & charred salad onions

Name: Hake with roast red pepper sauce & charred salad onions
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 350 g Essential Charlotte Potatoes, large ones halved or quartered; 1 bunch Essential Salad Onions; 2 tbsp Essential Olive Oil; 200 g packs Essential Hake Fillets; 50 g whole skin-on almonds; 1 small clove garlic, crushed; 180 g roasted red peppers (from a jar), drained and roughly chopped; 1 tbsp sundried tomato paste; ¼ tsp hot smoked paprika; 25 g pack flat leaf parsley, roughly chopped, plus extra leaves to serve; ½ tbsp sherry vinegar; 265 g pack Essential Mixed Salad

Angela Hartnett cooked this recipe for Nick Grimshaw and guest, singer Tom Grennan, on episode 9 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

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Low in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

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Ingredients

350g Essential Charlotte Potatoes, large ones halved or quartered
1 bunch Essential Salad Onions
2 tbsp Essential Olive Oil
2 x 200g packs Essential Hake Fillets
50g whole skin-on almonds
1 small clove garlic, crushed
180g roasted red peppers (from a jar), drained and roughly chopped
1 tbsp sundried tomato paste
¼ tsp hot smoked paprika
1/4 x 25g pack flat leaf parsley, roughly chopped, plus extra leaves to serve
½ tbsp sherry vinegar
1/2 x 265g pack Essential Mixed Salad

Method

Preheat the oven to 200ºC, gas mark 6. Boil the potatoes for 15-20 minutes, until tender. Meanwhile, peel and discard the outer skins from the salad onions, trim the bases and halve larger ones lengthways. Arrange in 1 layer on a baking tray, toss with 1 tbsp oil and season. Roast for 5 minutes.
Pat the hake dry using kitchen paper, drizzle with ½ tbsp oil and season. Put the fish on the baking tray and cook for 12-15 minutes more, until the onions are slightly charred and tender and the fish is cooked through, opaque and flakes easily with a fork.
Meanwhile, put the almonds in the small bowl of a food processor or high-speed blender. Whizz until the nuts are the size of breadcrumbs. Add the garlic, peppers, tomato paste, paprika, parsley and vinegar, then blend again until it forms a thick paste.
Dress the salad leaves with the remaining ½ tbsp oil and some seasoning, then serve with the hake, salad onions, potatoes and pepper sauce. Finish with a little parsley.

Cook’s tip

This recipe makes a generous amount of red pepper sauce as it’s really useful for leftovers – it pairs beautifully with grilled chicken or vegetables and works well as a quick pasta sauce, or as a dip with crudités, too.