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Breaded Cornish Hake on Chorizo-Samphire Linguine

Breaded Cornish Hake on Chorizo-Samphire Linguine

with Roasted Asparagus, Italian Style Cheese and Baby Plum Tomato Sauce
Emma Blanchet
Emma BlanchetUpdated on June 25, 2026
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Calories
: 
997 kcal
Protein
: 
58.7g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Fish
  • Egg
  • Mustard
  • Milk
  • Mustard
  • Soya
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

100 grams

Asparagus

1 unit(s)

Garlic Clove

250 grams

Baby Plum Tomatoes

1 unit(s)

Lemon

25 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

300 grams

Skin-On Hake Fillets

(Contains: Fish)

32 grams

Mayonnaise

(Contains: Egg, Mustard)

180 grams

Linguine

(Contains: Cereals containing gluten, Wheat May contain traces of: Mustard, Soya)

40 grams

Samphire

60 grams

Diced Chorizo

(Contains: Milk)

30 grams

Tomato Puree

1 sachet(s)

Chilli Flakes

35 grams

Caramelised Onion Paste

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1.5 tbsp

Olive Oil for the Crumb

75 milliliter(s)

Reserved Pasta Water

1 tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce

15 grams

Butter

Energy (kJ)4173 kJ
Energy (kcal)997 kcal
Fat38.3 g
of which saturates13.7 g
Carbohydrate92.3 g
of which sugars16.2 g
Dietary Fibre9.4 g
Protein58.7 g
Salt5 g
Potassium81 mg
Calcium45.9 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Zester
•Garlic Press
•Small Bowl
•Baking Tray
•Baking Paper
•Colander
•Large Frying Pan

Cooking Steps

Get Started
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the bottom 2cm from the asparagus and discard. Peel and grate the garlic (or use a garlic press).

Zest and halve the lemon. Halve the baby plum tomatoes.

In a small bowl, combine the breadcrumbs and a pinch of lemon zest with the olive oil for the crumb (see pantry for amount). Season with salt and pepper, then mix well. 

Bring a large saucepan of water to the boil with ½ tsp salt for the linguine.

Into the Oven
2

Pat the hake dry with kitchen paper.

Lay the hake, skin-side down, onto one side of lined baking tray. Spread the mayonnaise over the top and sides of the fish and top with the breadcrumb mixture. Press it down with a spoon.

Pop the asparagus alongside the hake. Drizzle with oil, season with salt and pepper, then toss to coat.

When the oven is hot, bake on the top shelf until the crumbs are golden and the fish is cooked through, 14-16 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Cook the Pasta & Samphire
3

Meanwhile, when boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.

Add the samphire to the linguine in the last 3 mins of cook time.

Once cooked, drain in a colander, reserving some of the pasta water (see pantry for amount) in a jug for later.

Pop the pasta and samphire back in the pan. Drizzle with oil and stir through to stop it sticking together.

Simmer Simmer
4

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Once browned, add the baby plum tomatoes and stir-fry, 2-3 mins more.

Next, add the garlic, chilli flakes (add less if you'd prefer things milder), sugar and water for the sauce (see pantry for both amounts). Simmer, squishing the tomatoes down with the back of a fork or spoon, until they've broken down and the sauce has thickened, 3-4 mins. 

All Together Now
5

Once the sauce has thickened, remove from the heat.

Stir in the linguine and samphire along with the caramelised onion paste, cheese and reserved pasta water until melted and combined. Season with salt and pepper.

Vigourously stir in the butter (see pantry for amount). Add in a good squeeze of lemon juice. Taste and season with more salt, pepper and lemon juice if you feel it needs it.

Add a splash of water if it looks a little dry.

Serve Up
6

When everything's ready, share the chorizo, tomato and samphire linguine between serving bowls. 

Top with the breaded hake and roasted asparagus.

Serve any remaining lemon cut into wedges for squeezing over to finish.

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