HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPan Fried Hake And Homemade Walnut Parsley Pesto
Pan Fried Hake and Homemade Walnut Parsley Pesto

Pan Fried Hake and Homemade Walnut Parsley Pesto

with Roast Potatoes and Tomato Rocket Salad

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This Pan Fried Hake, Walnut Pesto & Salad is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:NutsMilkEggSulphitesCereals containing GlutenFish

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

450 grams


20 grams



1 bunch(es)

Flat Leaf Parsley

20 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 sachet

Red Wine Vinegar


1 tbsp

Olive Oil for the dressing

125 grams

Baby Plum Tomatoes

16 grams

Plain Flour

(ContainsCereals containing Gluten)

2 unit(s)

Hake Fillet


40 grams


Not included in your delivery

3 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2096 kJ
Energy (kcal)501 kcal
Fat23.0 g
of which saturates4.0 g
Carbohydrate47 g
of which sugars2.0 g
Protein28 g
Salt0.51 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Kitchen Paper
Frying Pan
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 into a low sided wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. 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.


Finely chop the walnuts and pop them into a bowl. Finely chop the parsley (stalks and all). Pop the parsley into the bowl with the walnuts and add the hard Italian style grated cheese and olive oil (see ingredients for both amounts). Season with salt and pepper and mix together. TIP: Add a little more olive oil if you want it to be more of a drizzly consistency.


Put the red wine vinegar in a medium bowl with the olive oil (see ingredients for amount). Season with salt and pepper and mix together with a fork. Halve the tomatoes and pop them in the bowl with the dressing. Mix together, then set aside. TIP: You'll add the rocket to the dressing at the end.


Put the flour on a plate and season with salt and pepper. Pat the hake dry with some kitchen paper, then pop it on the plate with the flour and turn so the whole fillet is coated in the seasoned flour. IMPORTANT: Wash your hands after handling raw fish.


When the potatoes are 5 mins from being cooked, heat a glug of oil in a large frying pan on high heat. Once the oil is hot, lay the fish in the pan and fry until golden all over, 2-3 mins each side. IMPORTANT: The fish is cooked when opaque all the way through. Remove the pan from the heat.


Add the rocket to the tomatoes and toss together. Serve the fish with the roast potatoes and salad alongside. Spoon the homemade pesto on top of the fish and enjoy!