Waitrose and Partners
Hake with roast red pepper sauce & charred salad onions

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, season 1 of Dish, the Waitrose podcast. 

5 out of 5 stars(1) Rate this recipe
Low in saturated fat1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook20 mins
  • Total time25 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.


  • 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
  • ¼ x 25g pack flat leaf parsley, roughly chopped, plus extra leaves to serve
  • ½ tbsp sherry vinegar
  • ½ x 265g pack Essential Mixed Salad


  1. 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.

  2. 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.

  3. 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.

  4. 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.


Typical values per serving when made using specific products in recipe


1,325kJ/ 317kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating