Main Meals
Potato-crusted baked hake with smashed peas
4
Easy
10 minutes
35 minutes
Wine/Spirit Pairing
Woolworths Nitida Sauvignon Blanc Semillon
Ingredients
Method
- 500 g baby potatoes, thinly sliced
- 3 T butter
- sea salt and freshly ground black pepper, to taste
- 250 g frozen peas
- 1 x 800 g box frozen skinless baby hake
- 3 cloves garlic, smashed
- sage, a few sprigs
Method
Ingredients
Preheat the oven to 180°C.
Thinly slice the baby potatoes, then place in a pan with 1 T butter, season, and gently fry for 5 minutes until just cooked. Set aside the potatoes and add the frozen peas and 2 T butter. Season to taste. Fry until the peas are just cooked, remove from the heat, mash roughly, then set aside.
Arrange the frozen skinless baby hake in a cast- iron pan or baking tray with smashed garlic, a few sprigs of sage and season to taste.
Top with the baby potatoes and bake for 20–25 minutes, or until the fish is cooked through and potatoes are golden. Serve topped with the smashed peas.
Disappointing recipe. We made it EXACTLY as it was set out. After 25 minutes in the oven, the frozen hake was still frozen. We ended up doubling the cooking time. The baby potatoes came out nice, but the hake was rubbery and bland. Won’t make this dish ever again.
Made this tonight – simple and delicious. I amped the flavours up a bit by drizzling the fish with chimichurri and feta before layering on the potatoes. Pre-cooked the potatoes til quite crispy because the fish was fresh and would cook quicker than per the recipe. Worked a treat!
What veggie could be used instead of potatoes? Would brinjals work?