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 spring onion
-
160g quinoa(Quinoa 100%)
- 200g baby tomatoes
-
140g sweetcorn(sweetcorn, water, salt)
- 1 handful of fresh coriander
- 4 hake fillets (skin off) (Fish)
- 3 garlic clove
- 25g honey
- 2 avocado
-
1 tbsp chipotle chilli paste (use half)(Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 unwaxed lime
-
2 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
- 6 tbsp tomato purée
Allergens
Contains:
Fish, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 147Kcal | 648Kcal |
| 615kJ | 2712kJ | |
| Fat | 6.8g | 30g |
| of which saturates | 1.4g | 6.0g |
| Carbohydrates | 10g | 44g |
| of which sugars | 3.4g | 15g |
| Protein | 11g | 49g |
| Salt | 0.43g | 1.9g |
| Fibre | 2.5g | 11g |
Prep in 10
High protein
1/3 daily fibre
6 plants
Low sat fat
Wild-caught BBQ Hake, Sweetcorn Quinoa & Avo Salsa
All those crowd-pleasing barbecue flavours, with no need to fire up the coals. We grill flaky sustainably-sourced hake in smoky chipotle-honey paste, then pair them with juicy sweetcorn quinoa. To finish? Creamy avocado salsa.
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 medium saucepan filled with salted water to a boil
- Pull out a sieve, a grater, a small bowl & a medium bowl
Get the quinoa on
- Add the quinoa to the saucepan and boil for 13-14 mins until cooked, then drain
Make the BBQ sauce & roast the fish
- Finely grate the garlic and place into the small bowl with the tomato puree, honey, tamari and the half pack of chipotle paste. Stir until smooth
- Place the hake onto the lined baking tray and coat with the BBQ sauce. Roast for 16 mins, until cooked through
Meanwhile, make the avo salsa
- Quarter the tomatoes. Dice the avocados into 1cm cubes. Roughly chop the coriander
- Place the tomatoes, avocado and half the coriander into the medium bowl, along with the juice from the lime, 1/2 tbsp oil and a pinch of salt. Toss to combine
Finish the quinoa
- Thinly slice the spring onions. Drain the sweetcorn
- Rinse the quinoa saucepan and reheat with 1 tsp oil on medium heat. Once hot, add the sweetcorn and cook for 3-4 mins, until golden
- Stir the cooked quinoa and spring onion into the sweetcorn. Season with a pinch of salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the BBQ hake on plates, with the sweetcorn quinoa and avocado salsa alongside. Spoon over any fish cooking juices
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