The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Ginger & Sesame Hake Parcels with Roast Sweet Potato & Pak Choi
Baking responsibly-sourced hake in parchment parcels till irresistibly tender. Infuse the fish and pak choi with an Asian-style marinade – starring tamari, sesame, ginger, garlic, lime and a kick of chilli. Roasted sweet potato rounds on the side to keep it filling. Big flavour, fast!
High protein
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 80g mangetout
- 2 hake fillets (skin off) (Fish)
- 2 tbsp sesame oil (Sesame)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 spring onion
- 1 pak choi
- 4cm fresh ginger
- 1 garlic clove
- 1 chilli
- 1 unwaxed lime
- 1 sweet potato
Nutritional Information
Calories: 576
Protein: 45g
Carbs: 45g
Fat: 25g
Ingredients
- 1 sweet potato (use half)
- 80g mangetout (use half)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 4cm fresh ginger (use half)
- 150g hake fillet (skin off) (Fish)
- 2 spring onion
- 1 pak choi (use half)
- 2 tbsp sesame oil (use half) (Sesame)
- 1 garlic clove (use half)
- 1 chilli (use half)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 590
Protein: 46g
Carbs: 46g
Fat: 26g
Ginger & Sesame Hake Parcels with Roast Sweet Potato & Pak Choi
Baking responsibly-sourced hake in parchment parcels till irresistibly tender. Infuse the fish and pak choi with an Asian-style marinade – starring tamari, sesame, ginger, garlic, lime and a kick of chilli. Roasted sweet potato rounds on the side to keep it filling. Big flavour, fast!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a small bowl, peeler & a grater
Roast the sweet potato
- Slice the sweet potato into 1/2cm thick rounds (peel optional)
- Place onto a lined baking tray and toss with 1/2 tbsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Prep time
- Halve the lime. Deseed and thinly slice the chilli. Finely grate the garlic and ginger. Trim the pak choi and separate the leaves. Thinly slice the spring onions
- In the small bowl, mix together the tamari, sesame oil, garlic, ginger, chilli (for those who'd like the heat) and juice from half the lime
Make the parcels
- Place the hake fillets onto separate pieces of foil or parchment paper (large enough to make a parcel)
- Divide the marinade, pak choi and mangetout equally between the parcels. Loosely fold the parcels to enclose the fish, then place onto the other lined baking tray
- Roast for 22 mins, until the fish is cooked through
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the hake parcels between plates, with the sweet potato alongside. Garnish with the spring onion and any remaining chilli. Squeeze over the juice from the remaining lime
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