Easy peasy oven dinner of baked hake in a panko crust with a smashed potato hash. Served with sautéed minty peas and some refreshing, homemade tartar sauce. Count me in!
Baked Hake & Chips
Baked Hake & Chips
with minty peas & tartar sauce
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Creamy Mayo
- Crumb
- Fish
- Fresh Dill
- Fresh Mint
- Gherkins
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- NOMU One For All Rub
- Peas
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
SMASHED ROAST
Preheat the oven to 200°C. Place the potato pieces on a roasting tray, coat in oil and some seasoning, and spread out in a single layer. Roast in the hot oven for 20-25 minutes until cooked through.
PREP STEP
In a small bowl, combine the creamy mayo, the diced gherkins, and the chopped dill. Season to taste. Heat 20g of butter in the microwave or in a small pot over the stove until completely melted. Remove from the microwave or stove, and add in the crumb and a small drizzle of oil. Season to taste and mix until well combined.
CRUMBED HAKE
Pat the hake dry with paper towel and place skin-side down on a lightly greased baking tray. Coat the flesh side in the crumb mixture and roast in the hot oven for 15-20 until cooked through and golden brown.
SMASHED POTATO HASH
When the potatoes have finished roasting, remove the tray from the oven and sprinkle over the rub, and toss to combine. Using a fork or masher, gently press down on the potatoes. Drizzle over some oil and place back in the oven to roast for a further 8-10 minutes until crispy.
MINTY PEAS
Just before serving, place a pan over a medium-high heat with a drizzle of oil. Once hot, add the peas and fry for 2-3 minutes until heated through. On completion, remove from the heat and stir through ¾ of the chopped mint, and some seasoning.
FISH 'N CHIPS DINNER
Plate up the golden smashed potato hash. Side with the crumbed hake and the minty peas. Add a dollop of the tartar sauce on the side and garnish with the remaining mint. Well done, Chef!
Potato - 200g
Creamy Mayo - 50ml
Gherkins - 25g
Fresh Dill - 3g
Crumb - 50ml
Line-caught Hake Fillet - 1
NOMU One For All Rub - 10ml
Peas - 50g
Fresh Mint - 5g
SMASHED ROAST
Preheat the oven to 200°C. Place the potato pieces on a roasting tray, coat in oil and some seasoning, and spread out in a single layer. Roast in the hot oven for 20-25 minutes until cooked through.
PREP STEP
In a small bowl, combine the creamy mayo, the diced gherkins, and the chopped dill. Season to taste. Heat 30g of butter in the microwave or in a small pot over the stove until completely melted. Remove from the microwave or stove, and add in the crumb and a small drizzle of oil. Season to taste and mix until well combined.
CRUMBED HAKE
Pat the hake dry with paper towel and place skin-side down on a lightly greased baking tray. Coat the flesh side in the crumb mixture and roast in the hot oven for 15-20 until cooked through and golden brown.
SMASHED POTATO HASH
When the potatoes have finished roasting, remove the tray from the oven and sprinkle over the rub, and toss to combine. Using a fork or masher, gently press down on the potatoes. Drizzle over some oil and place back in the oven to roast for a further 8-10 minutes until crispy.
MINTY PEAS
Just before serving, place a pan over a medium-high heat with a drizzle of oil. Once hot, add the peas and fry for 2-3 minutes until heated through. On completion, remove from the heat and stir through ¾ of the chopped mint, and some seasoning.
FISH 'N CHIPS DINNER
Plate up the golden smashed potato hash. Side with the crumbed hake and the minty peas. Add a dollop of the tartar sauce on the side and garnish with the remaining mint. Well done, Chef!
Potato - 400g
Creamy Mayo - 100ml
Gherkins - 50g
Fresh Dill - 5g
Crumb - 100ml
Line-caught Hake Fillets - 2
NOMU One For All Rub - 20ml
Peas - 100g
Fresh Mint - 8g
SMASHED ROAST
Preheat the oven to 200°C. Place the potato pieces on a roasting tray, coat in oil and some seasoning, and spread out in a single layer. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 25-30 minutes until cooked through.
PREP STEP
In a small bowl, combine the creamy mayo, the diced gherkins, and the chopped dill. Season to taste. Heat 40g of butter in the microwave or in a small pot over the stove until completely melted. Remove from the microwave or stove, and add in the crumb and a small drizzle of oil. Season to taste and mix until well combined.
CRUMBED HAKE
Pat the hake dry with paper towel and place skin-side down on a lightly greased baking tray. Coat the flesh side in the crumb mixture and roast in the hot oven for 15-20 until cooked through and golden brown.
SMASHED POTATO HASH
When the potatoes have finished roasting, remove the tray from the oven and sprinkle over the rub, and toss to combine. Using a fork or masher, gently press down on the potatoes. Drizzle over some oil and place back in the oven to roast for a further 8-10 minutes until crispy.
MINTY PEAS
Just before serving, place a pan over a medium-high heat with a drizzle of oil. Once hot, add the peas and fry for 3-4 minutes until heated through. On completion, remove from the heat and stir through ¾ of the chopped mint, and some seasoning.
FISH 'N CHIPS DINNER
Plate up the golden smashed potato hash. Side with the crumbed hake and the minty peas. Add a dollop of the tartar sauce on the side and garnish with the remaining mint. Well done, Chef!
Potato - 600g
Creamy Mayo - 150ml
Gherkins - 75g
Fresh Dill - 8g
Crumb - 150ml
Line-caught Hake Fillets - 3
NOMU One For All Rub - 30ml
Peas - 150g
Fresh Mint - 12g
SMASHED ROAST
Preheat the oven to 200°C. Place the potato pieces on a roasting tray, coat in oil and some seasoning, and spread out in a single layer. To make sure they do get crispy, don’t overcrowd the tray – use two trays instead! Roast in the hot oven for 25-30 minutes until cooked through.
PREP STEP
In a small bowl, combine the creamy mayo, the diced gherkins, and the chopped dill. Season to taste. Heat 50g of butter in the microwave or in a small pot over the stove until completely melted. Remove from the microwave or stove, and add in the crumb and a small drizzle of oil. Season to taste and mix until well combined.
CRUMBED HAKE
Pat the hake dry with paper towel and place skin-side down on a lightly greased baking tray. Coat the flesh side in the crumb mixture and roast in the hot oven for 15-20 until cooked through and golden brown.
SMASHED POTATO HASH
When the potatoes have finished roasting, remove the tray from the oven and sprinkle over the rub, and toss to combine. Using a fork or masher, gently press down on the potatoes. Drizzle over some oil and place back in the oven to roast for a further 8-10 minutes until crispy.
MINTY PEAS
Just before serving, place a pan over a medium-high heat with a drizzle of oil. Once hot, add the peas and fry for 3-4 minutes until heated through. On completion, remove from the heat and stir through ¾ of the chopped mint, and some seasoning.
FISH 'N CHIPS DINNER
Plate up the golden smashed potato hash. Side with the crumbed hake and the minty peas. Add a dollop of the tartar sauce on the side and garnish with the remaining mint. Well done, Chef!
Potato - 800g
Creamy Mayo - 200ml
Gherkins - 100g
Fresh Dill - 10g
Crumb - 200ml
Line-caught Hake Fillets - 4
NOMU One For All Rub - 40ml
Peas - 200g
Fresh Mint - 15g
Woolies Products in this dish
