Hake & Ve'duja Traybake with Roast Veg & Parsley Caper Salsa

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	106Kcal	570Kcal
	444kJ	2385kJ
Fat	5.3g	28g
of which saturates	1.0g	5.2g
Carbohydrates	7g	35g
of which sugars	1.7g	9.1g
Protein	8.1g	43g
Salt	0.16g	0.83g
Fibre	1.7g	9.0g

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)

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	100Kcal	686Kcal
	417kJ	2869kJ
Fat	4.2g	29g
of which saturates	0.8g	5.2g
Carbohydrates	9g	60g
of which sugars	1.6g	11g
Protein	6.7g	46g
Salt	0.13g	0.88g
Fibre	1.6g	11g

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Prep in 10 High protein Low sat fat

Hake & Ve'duja Traybake with Roast Veg & Parsley Caper Salsa

Prep time: 10 mins

Total time: 40 mins

Cuisine: Spanish

Food group: Fish

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!

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 / 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