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 with White Bean & Roast Veg Salad
The sun is shining and you just want to be outside. We've got you sorted. Sustainability caught hake sizzles in the oven with courgettes and vitamin C-packed fennel. Toss in protein-rich cannellini beans and walnuts. A spritz of lemon to finish off this summer delight.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 10g walnuts (Nuts)
- 2 hake fillets (skin off) (Fish)
- 1 unwaxed lemon
- 1 fennel
- 1 courgette
- 20g rocket
- 1 handful of fresh dill
- 240g cannellini beans (drained)
Nutritional Information
Calories: 529
Protein: 51g
Carbs: 28g
Fat: 25g
Hake with White Bean & Roast Veg Salad
The sun is shining and you just want to be outside. We've got you sorted. Sustainability caught hake sizzles in the oven with courgettes and vitamin C-packed fennel. Toss in protein-rich cannellini beans and walnuts. A spritz of lemon to finish off this summer delight.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Trim the fennel and cut into 8 wedges. Slice the courgette into 2cm-thick half-moons. Lay the vegetables onto a lined baking tray. Drizzle with 1 tsp oil and season with sea salt and black pepper. Bake for 20-25 mins, until soft and golden.
- Meanwhile, zest then halve the lemon. Roughly chop the dill. Drain and rinse the beans. In a large bowl, combine the beans, half the dill, juice from half the lemon, 1 tsp oil and a pinch of sea salt. Mix to combine.
- In the last 10 mins of roasting, add the hake to the tray and sprinkle with the lemon zest, 1 tsp oil, sea salt and black pepper. Continue roasting, until the fish is cooked through.
- Make the pesto. Add the walnuts to another tray and toast in the oven for 5 mins. Transfer to a board and roughly chop, then add to a small bowl with the remaining dill, juice from the remaining lemon, 2 tsp oil and a pinch of sea salt.
- Combine the roast veg and rocket with the bean salad. Serve on plates with the hake flaked on top. Drizzle over the pesto.
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