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.
Hake & Chips with Garlic Greens
Our twist on classic fish & chips stars sustainably-sourced hake, coated in panko crumbs and Italian herbs, baked till golden. Serve alongside fluffy chips and vibrant broccoli and peas, infused with garlic and lemon. Garnish with a dollop of yoghurt and lemon wedges, for squeezing over.
High protein
1/3 daily fibre
Low sat fat
Family classics
Serving size
Ingredients
- 1 handful of fresh chives
- 60g panko crumb (Yellow Pea Flour)
- 80g greek style yoghurt (Milk)
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 unwaxed lemon
- 1 tbsp Italian herbs (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 4 hake fillets (skin off) (Fish)
- 1 head of broccoli
- 150g peas
- 4 large potatoes
Nutritional Information
Calories: 637
Protein: 52g
Carbs: 62g
Fat: 20g
Hake & Chips with Garlic Greens
Our twist on classic fish & chips stars sustainably-sourced hake, coated in panko crumbs and Italian herbs, baked till golden. Serve alongside fluffy chips and vibrant broccoli and peas, infused with garlic and lemon. Garnish with a dollop of yoghurt and lemon wedges, for squeezing over.
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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 medium frying pan & 2 small bowls
Roast the potatoes
- Cut the potatoes into chips
- Place onto a lined baking tray and toss with 1 tbsp oil, half the Italian herbs and a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Hake time
- To a small bowl, add the panko crumbs, remaining Italian herbs, 1 tsp oil and a pinch of salt and pepper. Mix well
- Pat the hake fillets dry
- Place the hake onto the other lined baking tray, drizzle with 2 tsp oil, and top each fillet with the panko crumb mix. Roast for 16 mins, until the hake is cooked through and the crumb topping is golden
Cook the greens
- Meanwhile, cut the broccoli into florets. Halve the lemon
- Heat the medium frying pan with 2 tsp oil on medium heat. Once hot, add the broccoli and peas and cook for 4-5 mins
- Add the garlic paste and 1 tbsp water and steam for 2-3 mins, until the veg is soft
Make the lemon yoghurt & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Finely chop the chives. To the other small bowl, add the yoghurt, chives and juice from half the lemon. Season with salt and pepper and mix to combine
- Serve the hake onto plates, with the chips and greens alongside. Finish with a dollop of the lemon yoghurt and garnish with the remaining lemon, cut into wedges
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