The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Crispy Hake & Chips with Minted Green Beans & Tartare Sauce
It's classic fish and chips - but with a Mindful Chef spin. Crust sustainably sourced hake with ground almonds and bake till golden and crispy. Complete with classic fixings like fluffy chips and a zingy homemade tartare sauce. And you'll love our green beans - vitamin C loaded flecked with mint.
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 160g green beans
- 80g greek style yoghurt (Milk)
- 1 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 unwaxed lemon
- 10g capers (Water, Salt, Vinegar)
- 20g gherkins (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 1 handful of fresh mint
- 2 hake fillets (skin off) (Fish)
- 1 tsp turmeric (use a quarter)
- 1 tbsp cornflour
- 4 tbsp ground almonds (Nuts)
- 1 carrot
- 2 large potatoes
Nutritional Information
Calories: 787
Protein: 49g
Carbs: 62g
Fat: 37g
Ingredients
- 160g green beans (use half)
- 80g greek style yoghurt (use half) (Milk)
- 10g capers (use half) (Water, Salt, Vinegar)
- 4 tbsp ground almonds (Nuts)
- 1 tbsp cornflour (use half)
- 1 carrot
- 2 large potatoes
- 1 handful of fresh mint (use half)
- 1 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 20g gherkins (use half) (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 1 tsp turmeric (use a quarter)
- 1 unwaxed lemon (use half)
- 150g hake fillet (skin off) (Fish)
Nutritional Information
Calories: 1057
Protein: 56g
Carbs: 108g
Fat: 43g
Crispy Hake & Chips with Minted Green Beans & Tartare Sauce
It's classic fish and chips - but with a Mindful Chef spin. Crust sustainably sourced hake with ground almonds and bake till golden and crispy. Complete with classic fixings like fluffy chips and a zingy homemade tartare sauce. And you'll love our green beans - vitamin C loaded flecked with mint.
Cook time:
35 mins
Cuisine:
British
Food group:
Fish
Allergens: Milk, Mustard, Sulphites, Fish, Nuts
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a peeler, a large bowl, a small bowl & a large frying pan
Get the veg into the oven
- Cut the potatoes into chips (peel optional). Cut the carrot into 2cm thick batons (peel optional)
- Place both onto the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Fish time
- In the large bowl, combine the almonds, cornflour and the quarter pack of turmeric
- Pat the hake dry with paper towel and season with salt. Add the hake to the bowl and gently turn to coat with the almond mixture
- Heat the large frying pan with 1 tbsp oil on medium heat. Once the pan is hot, add the hake and cook for 2 mins on each side, until golden
- Transfer the hake to the tray with the potatoes and roast for 16 mins, until cooked through
Make the minted beans
- Pick the mint leaves from the stalks and roughly chop. Trim the beans
- Reheat the large frying pan with 2 tsp oil on high heat. Once hot, add the green beans and cook for 3-4 mins, until soft and golden. Season with salt and pepper
- Add 1 tbsp water and steam for 2-3 mins, until tender, then toss in half the mint
Make the tartare sauce
- Roughly chop the gherkins and capers. Quarter the lemon
- In the small bowl, mix together the gherkins, capers, mustard, yoghurt, remaining mint, a pinch of salt and a generous squeeze of lemon juice
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the hake between plates, with the chips, minted beans and tartare sauce alongside. Garnish with the remaining lemon wedges
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