Baked Hake & Spuds

•  Hake is an excellent source of protein.
•  I try to eat fish two to three times a week.
• This baked hake is full of flavour and goes really well with the smashed spuds.

Prep Time: 5 minutes Cook Time: 20 minutes Serves:  4 Nutritional Information:

• Protein: 20.4g
• Fat: 7.8g
• Carbohydrates: 7.4g
• Fibre: 1.1g
• Calories: 188

Ingredients: For the hake

• 4 x 100g hake fillets, skinned and pinboned
• olive oil
• salt and pepper
• juice of 1 lime
• a handful of chopped fresh chives

For the spuds

• 600g baby potatoes, unpeeled

For the salad

• 4 handfuls of mixed leaves
• a handful of pumpkin seeds
• a handful of Sweet & Sticky Pecans
• juice of 1 lime

Method:  

1. Preheat the oven to 180°C/350°F/gas 4.
2. Line a baking tin with foil.
3. Place the hake fillets on the prepared tin.
4. Lightly coat them with olive oil and season generously.
5. Drizzle over the lime juice and sprinkle over the chives.
6. Cover the fillets with foil and set aside.
7. Boil the potatoes in salted water for 10–15 minutes, until tender.
8. Drain well, then spread them out on a large roasting tin.
9. Use the back of a fork or a rolling pin to smash the potatoes so that they are flattened and broken up (but not mashed).
10. Season the smashed potatoes and give them a generous drizzle of olive oil.
11. Bake the hake and potatoes for 20 - 30 minutes, until piping hot and cooked through.