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.
Baked Hake with Creamed Leeks & Pesto Roasted Veg
A wholesome supper, packed with flavour and goodness. You'll simmer leeks in a creamy, garlicky sauce. Pair with crispy roast potatoes and parsnips, coated in pesto. Then top with tender, sustainably-sourced hake, flavoured with a squeeze of fresh lemon juice and a pinch of chives.
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 2 tbsp red pesto (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 4 hake fillets (skin off) (Fish)
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 80g sliced cavolo nero
- 2 leek
- 2 parsnip
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh chives
- 2 large potatoes
- 2 garlic clove
- 1 unwaxed lemon
Nutritional Information
Calories: 575
Protein: 45g
Carbs: 41g
Fat: 25g
Baked Hake with Creamed Leeks & Pesto Roasted Veg
A wholesome supper, packed with flavour and goodness. You'll simmer leeks in a creamy, garlicky sauce. Pair with crispy roast potatoes and parsnips, coated in pesto. Then top with tender, sustainably-sourced hake, flavoured with a squeeze of fresh lemon juice and a pinch of chives.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Boil a kettle. Cut the potatoes into 2-3cm cubes and cut the parsnips into 2cm thick batons (peel optional). Transfer onto a baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, until soft and golden.
- In the meantime, trim and slice the leeks into 1cm half-moons. Finley chop or grate the garlic. Drizzle the fish with 2 tsp oil and season with a pinch of sea salt and black pepper. After 15 mins of roasting the veg, place the fish onto another lined baking tray and bake for 10-12 mins, until the fish is cooked through.
- Heat a medium saucepan with 2 tsp oil on medium heat. Add the leeks, cook for 5-6 mins, until softened, then stir in the garlic and cook for 30 seconds. Then add the cavolo nero, cream, mustard (to taste) and 100ml hot water. Crumble in the stock cube, stir well and simmer for 4-6 mins, until the sauce is thick. Finely chop the chives.
- Finely chop the chives and stir half into the creamed leeks. Add a squeeze of lemon juice, then season well with sea salt and black pepper to taste
- Toss the roast potatoes and parsnips with the pesto to coat evenly. Then serve on plates alongside the fish and creamed leeks. Garnish with remaining chives and lemon, cut into wedges.
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