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£2.50/100gPlease 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.
Preheat the oven to 200°C, gas mark 6. Put the wild garlic in a small frying pan (no need to defrost) and cook for 2-3 minutes until wilted. Tip into a bowl to cool. Spread the potatoes out on a baking tray and toss with 1 tsp oil. Season and roast for 10 minutes. Meanwhile, add the mayonnaise and zest to the wild garlic; season, mix together and set aside.
Wipe out the frying pan, then heat 1 tsp oil over a medium-low heat. Add the breadcrumbs and cook until golden and crisp (2-3 minutes). Tip into a bowl and mix through the parsley. Pat the hake dry and remove the skin, if liked. Spread 1⁄2 of the wild garlic mayo over the fish, then top with the herby breadcrumbs. Toss the broccoli with 1 tsp oil and season.
Remove the tray of potatoes from the oven and arrange the hake and broccoli alongside. Return to the oven and cook for 12-14 minutes until the potatoes are golden and tender, and the fish is cooked through, opaque and flakes easily. Scatter freshly ground black pepper over the potatoes and serve with the remaining wild garlic mayo.
Typical values per serving when made using specific products in recipe
Energy | 2,388kJ/ 571kcals |
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Fat | 28g |
Saturated Fat | 4g |
Carbohydrates | 35g |
Sugars | 4.4g |
Fibre | 7.9g |
Protein | 41g |
Salt | 1.2g |
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