Baked hake with Parmesan crumb, potatoes + leeks
A delicious, healthy one-tray dinner. And a good way to use whatever you have leftover in your veg box!
I also bought some hake from The Fish Shop on Gloucester road in Bristol. Flaky and a nice sub to cod or other meaty white fish.
Baked hake with Parmesan crumb, potatoes + leeks
A delicious, healthy one-tray dinner. And a good way to use whatever you have leftover in your veg box!
I also bought some hake from The Fish Shop on Gloucester road in Bristol. Flaky and a nice sub to cod or other meaty white fish.
Open in Cookpad AppSteps
- 1
Preheat the oven to 180C
- 2
Peel and thinly slice the potatoes (I also threw in a stray beetroot from my veg box). Roughly chop the leeks. Peel and quarter the shallot or onion.
- 3
Place in a roasting tray with whole unpeeled garlic cloves, the fennel seeds, oregano, a pinch of salt and pepper, and a good drizzle of olive oil.
(I used the fennel seeds my mum collected from her garden, so flavourful!)
- 4
Arrange the veg in a single layer and put in the oven to roast for 30 mins until tender and cooked through (stab a potato with a knife to check)
- 5
Meanwhile, make the crumb topping by combining all the ingredients together in a bowl. Season well with salt and pepper.
- 6
Remove the cooked veg from the oven, put the fish on top and spoon the Parmesan crumb on top of the fish.
- 7
Return to the oven for 12-15 minutes until the fish is just cooked - use a knife to check the flesh is opaque and flakes apart easily.
Eat up! Nice with greens.
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