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Hake and Lemon Butter Sauce

with Potato Chunks and Tenderstem
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
416 kcal
Protein
: 
25.3g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 bunch(es)

Chives

½ unit(s)

Lemon

2 unit(s)

Hake Fillet

(Contains: Fish)

150 grams

Tenderstem® Broccoli

30 grams

Unsalted Butter

(Contains: Milk)

Not included in your delivery

50 milliliter(s)

Water

½ tsp

Sugar

Energy (kJ)1741 kJ
Energy (kcal)416 kcal
Fat14 g
of which saturates8.7 g
Carbohydrate48.5 g
of which sugars5.5 g
Dietary Fibre8.3 g
Protein25.3 g
Salt0.3 g
Potassium1294.5 mg
Calcium51.8 mg
Iron1.5 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Chopping Board
•Grater
•Knife
•Baking Paper
•Pan
•Whisk

Instructions

1

Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

2

Finely chop the chives (use scissors if easier). Zest and half the lemon (see ingredients for amount). Pat the hake with kitchen paper to remove any excess moisture.

3

Place the tenderstem on a baking tray lined with baking paper. Drizzle with oil, season with salt and pepper then toss to coat evenly. Lay the hake fillets next to the tenderstem. Drizzle with oil, season with salt and pepper and press the lemon zest evenly onto the fish. IMPORTANT; Wash your hands and equipment after handling raw fish

4

When the potatoes have 15 mins left, pop the tray onto the middle shelf and bake until cooked and tender, 10-15mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

5

Heat a frying pan on medium heat (no oil). Squeeze in the lemon juice then stir in the water and sugar for the sauce (see ingredients for all amounts). Bring to the boil then lower the temperature and vigorously whisk in the butter until you have a light, glossy sauce, 2-3 mins. Remove from the heat, stir in the chives and set aside.

6

When everything is ready, share the potato chunks between your plates. Pop the Tenderstem® and fish alongside. Finish with a drizzle of the lemon butter sauce over the fish (re-heat if needed). Enjoy!

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