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Hake with roast red pepper sauce & charred salad onions
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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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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,325kJ/ 317kcals
Fat
16g
Saturated Fat
2g
Carbohydrates
19g
Sugars
4.1g
Fibre
5.1g
Protein
23g
Salt
1.1g
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