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.
Chimichurri Hake with Crispy Ancho Potatoes & Olive Salad
Tangy and refreshing chimichurri perfectly pairs with out sustainably-sourced baked hake. Enjoy it with crispy new potatoes and a fresh olive salad
Prep in 10
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 40g pitted green olives (use half)
- 6 baby potatoes
- 1 tbsp ancho spice blend (use half) (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 2 spring onion
- 1 pepper (use half)
- 20g rocket (use half)
- 2 tbsp chimichurri (use half) (Parsley, Rapeseed Oil, Shallots, Olive Oil, White Wine Vinegar, Red Chilli, Salt, Oregano, Green Jalapeno, Roasted Garlic Granules, Spinach Flavour,)
- 1 unwaxed lemon (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 30g pitted black olives (use half) (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 110g baby tomatoes (use half)
Nutritional Information
Calories: 495
Protein: 9.0g
Carbs: 62g
Fat: 23g
Ingredients
- 40g pitted green olives
- 1 pepper
- 2 spring onion
- 2 tbsp chimichurri (Parsley, Rapeseed Oil, Shallots, Olive Oil, White Wine Vinegar, Red Chilli, Salt, Oregano, Green Jalapeno, Roasted Garlic Granules, Spinach Flavour,)
- 20g rocket
- 8 baby potatoes
- 1 tbsp ancho spice blend (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 110g baby tomatoes
- 1 handful of fresh flat-leaf parsley
- 1 unwaxed lemon
- 2 hake fillets (skin off) (Fish)
Nutritional Information
Calories: 593
Protein: 45g
Carbs: 46g
Fat: 25g
Chimichurri Hake with Crispy Ancho Potatoes & Olive Salad
Tangy and refreshing chimichurri perfectly pairs with out sustainably-sourced baked hake. Enjoy it with crispy new potatoes and a fresh olive salad
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Lining a baking tray with parchment paper
- Pull out a medium mixing bowl
Roast the potatoes
- Quarter the potatoes. Place the potatoes on the lined baking tray and toss with the ancho spice blend, 1 tsp oil, a pinch of salt and pepper. Roast for 10 mins, until beginning to soften
Prep the salad
- Finely chop the parsley. Thinly slice the olives. Cut the tomatoes into quarters. Thinly slice the spring onion. Quarter the lemon
- Add the olives, tomatoes, spring onion, half the parsley, the lemon juice and 2 tsp oil to the medium mixing bowl. Season with a pinch of salt and pepper
Bake the hake
- Cut the pepper into 2cm chunks
- After 10 mins add the hake onto the potato tray. Spread with the chimmichurri and season with salt and pepper. Toss the pepper through the potatoes
- Return to the oven and bake for 16-18 mins / air fryer 14 mins, until the fish is cooked through and the potatoes are crispy
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Toss the rocket through the tomato salad
- Serve chimichurri hake onto plates with and the olive salad and ancho potatoes and pepper alongside. Garnish with the remaining parsley
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