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Fruity and Floral French Rosé

Fruity and Floral French Rosé

Pretty Gorgeous | 75 cl | 2019 | 12%
4.5(38)
Recipe Development Team
Recipe Development TeamUpdated on November 21, 2025
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Calories
: 
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Protein
: 
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Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Cereals containing gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 pot(s)

Mustard Seeds

150 grams

Green Beans

1 pot(s)

North Indian Style Spice Mix

2 unit(s)

Hake Fillet

(Contains: Fish)

1 unit(s)

Garlic Clove

½ unit(s)

Lime

25 grams

Panko Breadcrumbs

(Contains: Cereals containing gluten)

2 sachet(s)

Mayonnaise

450 grams

Potatoes

/ per serving
Dietary Fibre7.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Enjoy!

2

Pop the panko breadcrumbs into a small bowl with the remaining North mild Indian spice mix. Add a drizzle of oil then season with salt and pepper and mix together.

3

Line a baking tray with baking paper. Pat the hake fillets dry with some kitchen roll and season both sides with salt and pepper. Lay them on the baking paper. Spread half the mayo on the top and sides of the hake pieces (we'll use the rest later), then spoon over the crumb. Push it down to ensure it sticks (don't worry if some of it falls off). IMPORTANT: Wash your hands after handling raw fish!

4

Zest the lime and cut into wedges. Trim the green beans. Peel and grate the garlic (or use a garlic press). Pop the remaining mayonnaise into a small bowl with the lime zest. Season with salt and pepper and stir together.

5

About 10 mins before the potatoes are ready, roast the fish on the middle shelf of your oven until the crumbs are golden and the fish is cooked, 10-12 mins. IMPORTANT: The hake is cooked when opaque all the way through.

6

While everything cooks, heat a drizzle of oil in a large frying pan over medium high heat. Once hot, add the green beans and stir fry for 2 mins then add the garlic and remaining mustard seeds, season with salt and pepper and stir fry for 1 minute then add a splash of water, cover with a lid (or some foil) and steam fry until tender, 2-3 mins. Divide the fish, potatoes and green beans between plates. Serve with the limey mayo and lime wedges alongside for squeezing over. Enjoy!

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