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 & Chips with Minted Green Beans & Tartare Sauce
It's classic fish and chips - but with a Mindful Chef spin. Crust responsibly-sourced hake with ground almonds and bake till golden and crispy. Complete with classic fixings like fluffy chips and a zingy homemade tartare sauce. And you'll love our twist on mushy peas - minty green beans.
High protein
1/3 daily fibre
5 plants
Low sat fat
Family classics
Serving size
Ingredients
- 240g green beans
- 1 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 2 tsp smoked paprika
- 1 tbsp cornflour
- 80g greek style yoghurt (Milk)
- 1 unwaxed lemon
- 20g gherkins (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 1 handful of fresh mint
- 4 hake fillets (skin off) (Fish)
- 8 tbsp ground almonds (Nuts)
- 4 large potatoes
- 2 carrot
Nutritional Information
Calories: 630
Protein: 48g
Carbs: 55g
Fat: 23g
Hake & Chips with Minted Green Beans & Tartare Sauce
It's classic fish and chips - but with a Mindful Chef spin. Crust responsibly-sourced hake with ground almonds and bake till golden and crispy. Complete with classic fixings like fluffy chips and a zingy homemade tartare sauce. And you'll love our twist on mushy peas - minty green beans.
Cook time:
35 mins
Cuisine:
British
Food group:
Fish
Allergens: Mustard, Milk, Sulphites, Fish, Nuts
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a large frying pan, a medium bowl, a small bowl & a peeler
Bake the chips
- Cut the potatoes into chips. Cut the carrots into 1cm thick batons (peel optional)
- Place both onto a lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper (use two trays if necessary)
- Bake for 25-30 mins, until soft and golden
Hake time
- In the medium bowl, combine the almonds, cornflour, paprika and a pinch of salt
- Pat the hake fillets dry with paper towel, then carefully add to the bowl and turn to coat in the almond mixture. Transfer to the lined baking tray
- Evenly spoon over the remaining crumb, then drizzle with 2 tsp oil and bake for 16 mins, until golden and cooked through
Make the minted green beans
- Meanwhile, pick the mint leaves from the stalks and roughly chop. Trim the green beans
- Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the green beans and cook for 3-4 mins, until golden. Season with salt and pepper
- Add 1 tbsp water and steam for 2-3 mins, until tender, then toss in half the mint. Remove from the heat and cover to keep warm
Make the tartare sauce
- Roughly chop the gherkins. Quarter the lemon
- Add the gherkins to the small bowl and mix with the mustard, yoghurt, remaining mint, a pinch of salt and a squeeze of lemon juice
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the hake onto plates, with the chips, minted green beans and tartare sauce alongside. Garnish with the remaining lemon wedges
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