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 & Nectarine Salad with Garlicky Potatoes
Plump juicy nectarines add a fruity sweetness to this salad. Sustainably caught hake roasted till tender and flaky. Toasted walnuts add an earthy crunch. Scatter over crispy garlicky potatoes for some substance. Summer feasting has never been easier.
Prep in 10
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 1 unwaxed lemon
- 1 spring onion
- 2 large potatoes
- 2 nectarine
- 1 garlic clove
- 20g walnuts (Nuts)
- 40g mixed salad leaves
- 2 hake fillets (skin off) (Fish)
- 1 pepper
Nutritional Information
Calories: 647
Protein: 47g
Carbs: 61g
Fat: 24g
Hake & Nectarine Salad with Garlicky Potatoes
Plump juicy nectarines add a fruity sweetness to this salad. Sustainably caught hake roasted till tender and flaky. Toasted walnuts add an earthy crunch. Scatter over crispy garlicky potatoes for some substance. Summer feasting has never been easier.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Dice the potatoes and peppers into 1cm cubes. Heat a large frying pan with 1 tbsp oil on medium heat and add the potatoes. Season with sea salt and black pepper and cook for 10 mins, stirring regularly, then add the pepper. Cook for 10 mins, until golden brown.
- Halve, de-stone and slice the nectarines into wedges. Add to a lined baking tray with the hake. Season the hake with sea salt and black pepper. Bake for 12-15 mins, until the fish is cooked.
- Finely slice the spring onion. Zest then quarter the lemon. In a mixing bowl, combine the spring onions, half the zest, juice from 1 lemon wedges, mixed salad and 1 tsp oil. Mix well.
- Finely slice the garlic. Roughly chop the walnuts. Once the potatoes are cooked, add the garlic and walnuts to the pan for 2-3 mins. Transfer to the mixing bowl and season with sea salt and black pepper.
- Serve the salad topped with the hake and nectarines. Garnish with the lemon wedges and remaining zest.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.