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 garlic clove
- 4 hake fillets (skin off) (Fish)
- 190g Tomatoes Baby Seasonal Mix
- 1 avocado
- 40g mixed salad leaves
-
2 tsp za'atar
- 4 large potatoes
- 1 unwaxed lemon
- 1 handful of fresh coriander
- 25g honey
-
2 tbsp harissa paste
- 2 onion
Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 133Kcal | 555Kcal |
| 557kJ | 2324kJ | |
| Fat | 4.8g | 20g |
| of which saturates | 0.9g | 3.5g |
| Carbohydrates | 12g | 49g |
| of which sugars | 3.0g | 13g |
| Protein | 11g | 44g |
| Salt | 0.14g | 0.58g |
| Fibre | 2.3g | 9.7g |
Honey Harissa Hake Traybake with Za'atar Potatoes & Avocado Salad
This Middle Eastern-inspired traybake will go down a treat with the whole family. We're talking responsibly-sourced hake, coated in fiery harissa and sticky honey. Golden potatoes, tossed in fragrant za'atar and bright lemon zest. Sweet roasted tomatoes. And a refreshing leafy salad, studded with creamy avocado chunks. A family favourite that is big on flavour and low on effort.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a medium baking dish, a large bowl, a grater & a measuring jug
Get roastin'
- Cut the potatoes into 3cm chunks. Cut the onions into 2cm wedges
- Place the potato chunks onto the lined baking tray and toss with 1/2 tbsp olive oil, 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 olive oil and a pinch of salt and pepper. Roast for 5-6 mins, until starting to soften
Make the harissa sauce
- Zest and halve the lemon. Finely chop or crush the garlic. Add the harissa (add less for less heat), garlic, honey, juice from half the lemon and a pinch of salt and pepper to the measuring jug, along with 2 tbsp water
- Finely slice the avocado and add to the large bowl, along with the remaining lemon juice and 1 tsp olive oil. Season with salt and pepper
Build the flavour
- After 5-6 mins, add the tomatoes to the onion and lay the hake fillets onto top. Season generously with salt and pepper the roast for 12 mins
- Pour the harissa sauce over the hake and roast for a further 10 mins, until the hake is cooked through and the veg is tender
- Roughly chop the coriander
Finish & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- When everything's ready, toss the potatoes with the za'atar, lemon zest and 1 tsp olive oil. Season with salt and pepper to taste
- Toss the salad leaves with the avocado
- Serve the roasted veg between plates, topped with the hake and any harissa sauce from dish. Serve the za'atar potatoes and salad alongside. Garnish with the coriander (for those who'd like it)
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