HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconIndian Crusted Hake
Indian Crusted Hake

Indian Crusted Hake

with Spiced Roast Potatoes and Mustard Seed Green Beans

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Allergens:MustardCereals containing GlutenFishEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 pot(s)

Mild Indian Style Curry Powder

1 pot(s)

Mustard Seeds


25 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

2 fillet

Hake Fillet


2 unit(s)


(ContainsMustard, Egg)

½ unit(s)


1 pack(s)

Green Beans

1 clove

Garlic Clove

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1335 kJ
Energy (kcal)410 kcal
Fat10.0 g
of which saturates1.0 g
Carbohydrate56 g
of which sugars3.0 g
Protein26 g
Salt0.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel!). Pop the potatoes on a low sided wide baking tray in a single layer. Drizzle with oil, scatter over half the North Indian spice mix and half the mustard seeds then season with salt and pepper. Toss to coat, then spread out. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.


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


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!


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.


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.


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!