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.
Serving size
Ingredients
Ingredients
- 2 avocado
- 2 unwaxed lime
- 1 handful of fresh coriander
- 200g baby tomatoes
-
1 tbsp chilli paste(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 2 onion
-
2 tbsp Mexican spice mix(Oregano, Smoked Paprika, Coriander, Cumin)
- 4 hake fillets (skin off) (Fish)
-
30g yellow pea crumb(yellow pea whole grain flour (100%))
-
200g brown rice(100% Brown Rice)
Allergens
Contains:
Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 156Kcal | 703Kcal |
| 654kJ | 2941kJ | |
| Fat | 7.3g | 33g |
| of which saturates | 1.4g | 6.3g |
| Carbohydrates | 12g | 56g |
| of which sugars | 1.6g | 7.3g |
| Protein | 10g | 47g |
| Salt | 0.1g | 0.44g |
| Fibre | 2.7g | 12g |
High protein
1/3 daily fibre
5 plants
Low sat fat
Family classics
Wild-caught Hake Fish Finger Burrito Bowl
Fuse your favourite Mexican flavours with a British classic. You'll bake hake fish fingers till golden. Serve over a bed of spiced Mexican rice and pair with creamy guac and zingy tomato salsa. Finish with generous lashings of lime – your Mexican-British fiesta awaits!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large plate & 2 small bowls
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Make the fish fingers
- Pat the hake dry with kitchen paper, then cut into 2cm wide strips (3-4 strips per person). Toss the strip in 3 tsp oil to coat.
- Place the pea crumb onto the large plate, along with half the Mexican spice mix and a good pinch of salt.
- Two at a time, pat the crumb onto the hake to coat and place on the large baking sheet, spaced apart. Top with any remaining crumb. Bake for 16 minutes, until cooked through
Salsa & guac time
- Meanwhile, finely dice the onions. Quarter the tomatoes. Roughly chop the coriander
- In a small bowl, mix the tomatoes, half the chilli paste (or to taste), juice from 1 lime, one-quarter of the onion, 1 tsp oil and a pinch of salt
- In the other small bowl, mash the avocados with the back of a fork, then mix with the juice from the remaining lime (to taste) and half the coriander. Season with salt
Spice up the rice
- Once the rice is cooked, rinse the saucepan and reheat with 2 tsp oil on medium-high heat. Once hot, add the remaining onion and cook for 4-5 mins, until soft
- Add the remaining Mexican spice, cook for 30 secs, then add the rice. Season with salt and mix well
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the fish fingers into bowls, with the guac, salsa and rice alongside. Sprinkle with the remaining coriander
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