Baked Hake and Potatoes

Ingredients

For 1 serving

• 300 g (10.5 oz) hake fillets, fresh or thawed
• 300 g (10.5 oz, about 2 medium) potatoes
• 5 ml (1 tsp) olive oil
• Salt and pepper
• Seasoning of your choice, such as sweet paprika, garlic powder or dried oregano
• A lemon wedge for serving (optional)
• A side salad of your choice

Instructions

1. 1Heat the oven to 220 °C (430 °F) and line a baking tray with parchment paper.
2. 2Cut the potatoes into cubes about 1.5 cm (½ in) wide. Spread them on the tray, season with salt and your chosen spices, drizzle with the olive oil and toss to coat.
3. 3Roast the potatoes for 10 minutes.
4. 4Meanwhile, pat the hake dry with a paper towel and season it with salt, pepper and the same spices.
5. 5Push the potatoes to one side, lay the fish on the tray and bake for another 12 to 15 minutes, until the fish is opaque and flakes easily and the potatoes are golden and soft.
6. 6Squeeze a little lemon over the fish and serve with the salad.

Tips

• 💡 Cod, pollock or any other white fish fillets work just as well. Thick fillets need a few more minutes.
• 💡 Thaw frozen fish overnight in the fridge and pat it dry well before seasoning, or it will steam instead of bake.
• 💡 The fish is done when the thickest part reaches 63 °C (145 °F).
• 💡 The nutrition values do not include the salad. A drizzle of olive oil on the salad adds about 40 kcal per teaspoon.