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.
Hake & Ve'duja Traybake with Roast Veg & Parsley Caper Salsa
This easy traybake is bursting with flavour. Roast crispy potatoes and colourful tomatoes and peppers, alongside flaky responsibly-sourced hake, coated in fiery vegan 'nduja. Then drizzle a salty and tangy lemon sauce, rich with capers and parsley for the ultimate flavour punch!
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 40g rocket
- 40g vegan 'nduja (use half) (Red peppers (26%), Rapeseed Oil, coconut oil, haricot beans, chilli peppers (14%), paprika, red wine vinegar, sunflower oil, salt, extra virgin olive oil, lemon juice, black pepper, acidity regulator: citric acid)
- 2 hake fillets (skin off) (Fish)
- 110g baby tomatoes
- 1 pepper
- 1 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 10g capers (Water, Salt, Vinegar)
- 6 baby potatoes
Nutritional Information
Calories: 570
Protein: 43g
Carbs: 35g
Fat: 28g
Ingredients
- 10g capers (use half) (Water, Salt, Vinegar)
- 1 pepper (use half)
- 150g hake fillet (skin off) (Fish)
- 40g rocket (use half)
- 110g baby tomatoes (use half)
- 6 baby potatoes
- 40g vegan 'nduja (use a quarter) (Red peppers (26%), Rapeseed Oil, coconut oil, haricot beans, chilli peppers (14%), paprika, red wine vinegar, sunflower oil, salt, extra virgin olive oil, lemon juice, black pepper, acidity regulator: citric acid)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 unwaxed lemon (use half)
Nutritional Information
Calories: 686
Protein: 46g
Carbs: 60g
Fat: 29g
Hake & Ve'duja Traybake with Roast Veg & Parsley Caper Salsa
This easy traybake is bursting with flavour. Roast crispy potatoes and colourful tomatoes and peppers, alongside flaky responsibly-sourced hake, coated in fiery vegan 'nduja. Then drizzle a salty and tangy lemon sauce, rich with capers and parsley for the ultimate flavour punch!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a small bowl
Get the potatoes on
- Slice the potatoes into 1cm thick discs
- Add to the lined baking tray and drizzle with 1 tbsp oil. Season with salt and pepper
- Roast for 15 mins / air fryer 12 mins
Make the salsa
- Roughly chop the parsley and capers. Add both to the small bowl with 1 tbsp olive oil and the juice from the lemon (or to taste). Season with salt and pepper, then set aside
- Thinly slice the pepper
Finish roasting
- After 15 mins of roasting, add the sliced pepper and whole tomatoes to the potato tray. Top with the hake fillets
- Spoon the half pack of vegan 'nduja over the hake fillets (use less for less heat). Drizzle with 1 tsp oil, and season with salt and pepper
- Roast for a further 16 mins / air fryer 14 mins, until the hake is cooked through and the veg is soft and golden
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the roasted veg between bowls, topped with the hake and rocket. Drizzle over the salsa
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