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.
Dill Pesto Fish Bake with Roasties
Ready for your new spin on fish pie? Simmer hake with cream, lemon pesto and dill. Top with a vitamin-rich carrot mash and sprinkle with tangy capers. Bake until bubbling and delicious then serve with roasted potatoes and broccoli.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 10g capers (Water, Salt, Vinegar)
- 2 large potatoes
- 3 garlic clove
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 4 carrot
- 1 unwaxed lemon
- 240g Tenderstem broccoli
- 4 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 1 small sweet potato
- 4 hake fillets (skin off) (Fish)
- 1 onion
- 1 handful of fresh dill
Nutritional Information
Calories: 625
Protein: 46g
Carbs: 52g
Fat: 26g
Dill Pesto Fish Bake with Roasties
Ready for your new spin on fish pie? Simmer hake with cream, lemon pesto and dill. Top with a vitamin-rich carrot mash and sprinkle with tangy capers. Bake until bubbling and delicious then serve with roasted potatoes and broccoli.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Boil a kettle. Cut the white potatoes into 2cm cubes. Place on a lined baking tray and toss with 1/2 tbsp oil, a pinch of sea salt and pepper. Roast for 10 mins.
- Cut the sweet potatoes and carrots into 2cm cubes (peel optional). Place in a saucepan and cover with lightly salted boiling water. Simmer for 14-16 mins, until soft, then drain. Return to the pan and mash with 1/2 tbsp olive oil, a pinch of sea salt and black pepper.
- Finely dice the onion. Finely chop or crush the garlic. Roughly chop the dill. Zest and halve the lemon. Dice the hake into 2cm chunks. Trim and cut the broccoli into 4cm pieces. After 10 mins of roasting, remove the tray from the oven and add the broccoli. Drizzle with 1/2 tbsp oil and season with sea salt and black pepper. Roast for another 15-20 mins, until both are soft and golden.
- Heat an ovenproof frying pan with 1/2 tbsp oil on medium heat. Add the onion and garlic and cook for 4-5 mins, until softened. Add the cream, pesto and 50ml water and simmer for 3-4 mins. Season with sea salt and black pepper.
- Add the hake, zest, juice from half the lemon and half the dill. Simmer for 2 mins, then remove from the heat. Top with the mash and sprinkle over the capers. Bake for 15-20 mins, until piping hot.
- Serve the pie with the roasted veg. Garnish with the remaining dill and lemon, cut into wedges.
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