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.
Serving size
Ingredients
Ingredients
- 180g Tenderstem broccoli
- 4 hake fillets (skin off) (Fish)
- 200g baby tomatoes
-
2 tbsp green pesto(Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
-
4 tsp garlic paste(Garlic, Olive Oil, Sea Salt, Citric Acid)
- 70g samphire
-
160g quinoa(Quinoa 100%)
-
80g coconut yoghurt(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 unwaxed lemon
- 1 onion
Allergens
Contains:
Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 146Kcal | 585Kcal |
| 612kJ | 2446kJ | |
| Fat | 6.9g | 28g |
| of which saturates | 1.7g | 6.7g |
| Carbohydrates | 9g | 36g |
| of which sugars | 1.7g | 6.6g |
| Protein | 12g | 48g |
| Salt | 0.26g | 1.0g |
| Fibre | 2.4g | 9.7g |
High protein
5 plants
Family classics
Samphire Wild-caught Hake, Pesto Quinoa & Yoghurt Drizzle
The perfect fish supper. Pair tender sustainably-sourced hake with crunchy samphire and fresh lemon. Serve over a bed of fluffy quinoa, studded with vibrant broccoli and juicy tomatoes. Dollop over bright green pesto and zingy yoghurt and dig in!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve, a grater & 2 small bowls
Get roasting
- Cut the onion into 8 wedges
- Place onto the lined baking tray, along with the whole tomatoes. Toss with the garlic paste, 1 tbsp oil and a pinch of salt and pepper. Roast for 5 mins
Cook the quinoa & broccoli
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked
- Trim and cut the broccoli into thirds. In the final 3 mins, add the broccoli to the pan. Drain together, then return to the pan and set aside
Hake time
- After 5 mins, add the hake to the baking tray with the veg. Drizzle with 2 tsp oil and season with salt and pepper
- Return to the oven and roast for 16 mins, until cooked through
- In the final 5 mins of roasting, toss the samphire in 1 tsp oil and scatter over the hake to roast until tender
Make the yoghurt drizzle & prep the pesto
- Zest and halve the lemon
- Add the zest and juice from half the lemon to a small bowl, and mix with the yoghurt and a generous pinch of salt and pepper
- Mix the pesto and 1 tbsp oil in the other small bowl
Last bits & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Stir the roasted veg and a pinch of salt and pepper into the cooked quinoa
- Serve the quinoa on plates, topped with the hake and samphire
- Drizzle over the yoghurt and dollop the pesto on top. Garnish with the remaining lemon, cut into wedges
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