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.
Easy Baked Hake & Cajun-spiced Chickpeas
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!
Prep in 10
High protein
1/3 daily fibre
7 plants
Serving size
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
Nutritional Information
Calories: 595
Protein: 50g
Carbs: 16g
Fat: 28g
Easy Baked Hake & Cajun-spiced Chickpeas
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!
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Cooking Instructions
- 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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