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.
French-style Hake with Roast Potatoes & Tomato Olive Sauce
Fancy a quick trip to the south of France? Sauce vierge is a classic french sauce made with tomatoes, parsley and zingy green olives. Spoon over sustainably-sourced hake. Crispy roasted potatoes add bite and roasted green beans packs in the greens.
High protein
Low sat fat
Serving size
Ingredients
- 160g green beans
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 2 garlic clove
- 4 hake fillets (skin off) (Fish)
- 200g baby tomatoes
- 4 large potatoes
- 1 unwaxed lemon
- 2 spring onion
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 530
Protein: 44g
Carbs: 46g
Fat: 18g
French-style Hake with Roast Potatoes & Tomato Olive Sauce
Fancy a quick trip to the south of France? Sauce vierge is a classic french sauce made with tomatoes, parsley and zingy green olives. Spoon over sustainably-sourced hake. Crispy roasted potatoes add bite and roasted green beans packs in the greens.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a medium frying pan, a medium bowl & a grater
Roast the potatoes & prep the tomato olive sauce
- Dice the potatoes into 2cm chunks. Zest and quarter the lemon
- Place the potatoes onto the lined baking tray, drizzle with 2 tsp oil and season with salt and pepper. Roast for 12-15 mins
- Meanwhile, roughly chop the parsley. Thinly slice the olives and spring onions. Quarter the tomatoes
- In the medium bowl, mix together the parsley, spring onion, tomatoes, olives and 1 tbsp oil. Set aside
Add the hake & green beans
- Trim the green beans
- After 12-15 mins, move the potatoes to one side of the tray, then add the hake and lemon wedges to the other side. Drizzle the hake with 1 tsp oil and sprinkle over the lemon zest. Add the green beans and drizzle with 1 tsp oil
- Season with salt and pepper, then return the tray to the oven for a further 16 mins, until the fish is cooked through and the potatoes are golden
Finish the sauce
- Finely chop or crush the garlic
- Heat the medium frying pan with 1 tsp oil on medium heat. Once hot, add the garlic and tomato olive sauce and cook for 3-4 mins, until the tomatoes soften
Finish & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the potatoes and green beans into bowls, with the tomatoes alongside. Lay the hake on top and spoon over the olive sauce. Garnish with the remaining roasted lemon wedges
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