Hake with Ratatouille & Lemony Roast Potatoes

Serving size

1 person 2 people 4 people

Ingredients

230g butter beans

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
80g green beans
1 unwaxed lemon
2 tbsp sun-dried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
1 onion
2 tsp Italian herbs

(Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
1 courgette
2 garlic clove
1 pepper
2 hake fillets (skin off) (Fish)
200g passata

(tomatoes, salt, citric acid)

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	83Kcal	636Kcal
	346kJ	2660kJ
Fat	3.5g	27g
of which saturates	0.5g	3.8g
Carbohydrates	6g	43g
of which sugars	2.5g	20g
Protein	6.8g	52g
Salt	0.21g	1.7g
Fibre	2.4g	19g

Ingredients

230g butter beans (use half)

(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
80g green beans (use half)
6 baby potatoes
1 tbsp sun-dried tomato paste (use half)

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
1 garlic clove (use half)
1 courgette (use half)
150g hake fillet (skin off) (Fish)
2 tsp Italian herbs (use half)

(Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
1 pepper (use half)
1 unwaxed lemon (use half)
1 onion (use half)
200g passata (use half)

(tomatoes, salt, citric acid)

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	81Kcal	838Kcal
	340kJ	3508kJ
Fat	2.5g	26g
of which saturates	0.4g	3.7g
Carbohydrates	9g	89g
of which sugars	2.1g	22g
Protein	5.5g	57g
Salt	0.14g	1.4g
Fibre	2.1g	22g

Back

High protein 1/3 daily fibre 5 of 5 a day Low sat fat

Hake with Ratatouille & Lemony Roast Potatoes

Prep time: 15 mins

Total time: 30 mins

Cuisine: Mediterranean

Food group: Fish

This light and healthy meal is a take on French ratatouille. We cook a Mediterranean veggie stew, then serve with a portion of delicately cooked, seasonal fresh hake. Serve with lemony baby potatoes

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line two baking trays with parchment paper
Pull out a large frying pan, a grater & a sieve

Roast the potatoes

Zest and quarter the lemon. Quarter the potatoes
Place the potatoes on a lined baking tray and toss with the lemon zest, a squeeze of lemon juice, 1 tsp oil, a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden

Roast the veg and hake

Dice the courgette, onion and pepper into bite-sized pieces. Zest the lemon
Season to the hake with salt, then place onto one side of the other lined baking tray. Drizzle with 1 tsp oil. Place the prepped veg onto the other side on the lined baking tray, sprinkle with the oreganos and drizzle with 1 tsp oil
Bake together for 17 mins, until the veg is golden and fish cooked through

Meanwhile; make the ratatouille

Finely chop the garlic. Trim the green beans. Drain the butter beans
Heat a large frying pan with 1 tbsp oil on medium heat. Once hot, add the garlic, and green beans and cook for 3-4 mins. Add the passata, sundried tomato paste, butter beans, 50ml water (25ml for 1 person). Simmer for 10 mins until the sauce has thickened. Add a splash of water if it gets too dry. Season with salt and pepper
When the roasted veg is ready, remove from the oven and gently stir into the sauce

Plate up

Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork. Cook for longer if necessary
Share the ratatouille between bowls and top with the hake fillets. Serve the lemony potatoes alongside and garnish with the remaining lemon cut into wedges