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Indian Style Crusted Hake

Indian Style Crusted Hake

with Spiced Potatoes, Mustard Seed Green Beans and Zesty Mayo

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This Indian Style Crusted Hake is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:Under 600 calories
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 Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

1 sachet

North Indian Style Spice Mix

1 sachet

Mustard Seeds

(ContainsMustard)

25 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

2 unit(s)

Hake Fillet

(ContainsFish)

2 sachet

Mayonnaise

(ContainsMustard, Egg)

½ unit(s)

Lime

150 grams

Green Beans

1 unit(s)

Garlic Clove

Not included in your delivery

1 tbsp

Olive Oil for the Crumb

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1889 kJ
Energy (kcal)451 kcal
Fat15.0 g
of which saturates2.0 g
Carbohydrate57 g
of which sugars5.0 g
Protein26 g
Salt0.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Baking Tray
Small Bowl
Parchment Paper
Zester
Garlic Press
Frying Pan
Lid
Instructionsarrow up iconarrow up icon
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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 sprinkle over half the North Indian style spice mix and half the mustard seeds. Toss to coat, then 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

Meanwhile, mix together the panko breadcrumbs and remaining North Indian style spice mix in a small bowl. Add the olive oil for the crumb (see ingredients for amount), then season with salt and pepper. Stir to combine.

3

Line a baking tray with baking paper. Pat the hake with kitchen paper to remove any excess moisture. Lay the hake fillets onto a baking tray lined with baking paper. Drizzle with oil and season with salt and pepper. Spread half the mayo over the top and sides of the fish. Spoon over the breadcrumb mixture, pressing it down with the spoon. Set aside for now. IMPORTANT: Wash your hands and equipment after handling raw fish.

4

Zest and cut the lime into wedges. Trim the green beans. Peel and grate the garlic (or use a garlic press). Pop the remaining mayonnaise into another small bowl with the lime zest. Season with salt and pepper, then mix together. About 10 mins before the potatoes are cooked, bake the fish on the middle shelf of the oven the crumb is golden and the fish is cooked through, 10-15 mins. IMPORTANT: The hake is cooked when opaque in the middle.

5

While everything cooks, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the green beans. Season with salt and pepper, then stir-fry until starting to char, 2-3 mins. Stir in the garlic and remaining mustard seeds and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins.

6

When everything is ready, plate up your hake with the spiced potatoes and green beans alongside. Serve with the a dollop of zesty mayo and the lime wedges alongside for squeezing over. Enjoy!