Easy Baked Hake & Cajun-spiced Chickpeas

Serving size

1 person 2 people 4 people

Ingredients

200ml coconut milk

(Coconut, Water)
2 onion
1 handful of fresh coriander
2 tsp cajun spice

(cayenne pepper, cardamom, cumin, black pepper, sea salt, fennel, coriander, chilli, oregano, thyme)
4 hake fillets (skin off) (Fish)
1 vegetable stock cube (Celery)

(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
160g baby corn
80g baby spinach
2 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
2 tsp smoked paprika & oregano blend

(smoked paprika, oregano)
460g chickpeas

(Chickpeas, water, salt)
1 unwaxed lemon

Allergens

Contains: Fish, Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	122Kcal	584Kcal
	512kJ	2445kJ
Fat	5.6g	27g
of which saturates	2.1g	10g
Carbohydrates	3g	16g
of which sugars	2.1g	9.9g
Protein	10g	50g
Salt	0.6g	2.8g
Fibre	2.8g	13g

Back

Prep in 10 High protein 1/3 daily fibre 7 plants

Easy Baked Hake & Cajun-spiced Chickpeas

Prep time: 10 mins

Total time: 35 mins

Cuisine: American

Food group: Fish

Sustainably-caught hake baked in a warming Cajun-spiced stew. Coconut milk makes a creamy sauce. A handful of spinach for a vitamin K boost. Smoked paprika and sundried tomatoes bring extra depth of flavour. Plus, it all comes together in one tray!

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.

Preheat the oven to 230C / fan 210C / gas mark 8. Cut each onion into 6 wedges. Halve the baby corn widthways. Drain and rinse the chickpeas. Place all in a large, deep baking dish and toss with 1 tbsp oil and a good pinch of sea salt. Roast for 20 mins, until golden.
Meanwhile, dissolve the stock cube in a jug with 200ml hot water, then stir in the coconut milk, sundried tomato paste, Cajun spice mix and smoked paprika & oregano blend. Roughly chop the coriander. Rinse the spinach.
After 20 mins of roasting, remove the dish from the oven and stir in the stock mixture, spinach and half the coriander. Top with the hake, then drizzle over 1 tbsp oil and season to taste with sea salt. Return the dish to the oven and bake for a final 15 mins, until the fish is cooked through.
Squeeze over the juice from the lemon (to taste). Sprinkle with the remaining coriander and serve.

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