Serving size

1 person 2 people 4 people

Ingredients

2 garlic clove
4 hake fillets (skin off) (Fish)
190g Tomatoes Baby Seasonal Mix
1 avocado
40g mixed salad leaves
2 tsp za'atar

(Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
4 large potatoes
1 unwaxed lemon
1 handful of fresh coriander
25g honey
2 tbsp harissa paste

(Water, Rapeseed Oil, Red Bell Pepper Flakes, Red Bell Pepper Diced, Garlic Nuggets, Lemon Juice Concentrate, Salt, Smoked Water, Coriander Ground, Cumin Ground, Chillies Crushed, Pepper Black Ground, Paprika Extract, Caraway Ground, Oregano Rubbed, Parsley Rubbed. )
2 onion

Allergens

Contains: Fish

Nutritional Information

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High protein 1/3 daily fibre New 7 plants Low sat fat Family favourite Traybake

Honey Harissa Hake Traybake with Zesty Za'taar Potatoes and Avocado Salad

Prep time: 15 mins

Total time: 35 mins

Cuisine: Middle Eastern

Food group: Fish

x teens

Cooking Instructions

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.

Cut the potato into 3cm chunks. Halve the onions, finely slice one half then cut the rest into 2cm wedges
Place the potato chunks onto the lined baking tray and toss with 1/2 tbsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
Add the onion wedges to the baking dish and toss with 1 tsp oil and a pinch of salt and pepper. Roast for 4-5 mins, until starting to soften

Zest and halve the lemon. Add the finely sliced onion to the large bowl along with the juice from half the lemon and a pinch of salt. Set aside to pickle
Dice the avocado into 2cm chunks. Finely chop or crush the garlic. Finely chop the coriander. Toss half the coriander and 1/2 tbsp oil into the onion bowl
Add the garlic, harissa, the juice from the remaining lemon and the honey to the measuring jug along with 2 tbsp water. Stir to combine and season with a pinch of salt and pepper

After 4-5 mins, add the tomatoes to the onions and lay the hake fillets onto top. Season generously with salt and pepper the roast for 10 mins
Pour the harissa sauce over the hake and roast for a further 7 mins, until the hake is cooked through and the veg is tender

When everything is ready, toss the potatoes with the za'atar, lemon zest and 1 tsp olive oil then season with salt and pepper to taste
Toss the salad leaves and avocado into the onion bowl and season with salt and pepper
Serve the roasted veg between plates, topped with the hake and any harissa sauce remaining in the dish. Serve the za'atar potatoes and salad alongside