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.
Romesco Hake & Mediterranean Veggie Buckwheat
This plate is bursting with the flavours of the Mediterranean coast. Punchy black olives and nutty flaked almonds add depth to fibre-rich buckwheat. Jewelled with juicy tomatoes and good-for-you courgettes and peppers. Top with a fillet of sustainably caught hake coated in smoky romesco.
Prep in 10
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 2 courgette
- 2 pepper
- 110g baby tomatoes
- 60g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 1 handful of fresh flat-leaf parsley
- 20g flaked almonds (Nuts)
- 4 tbsp romesco sauce (Red Pepper, Tomato Puree, Rapeseed oil, Red Wine Vinegar, Water, Roasted Pine Kernels, Onion, Smoked Paprika, Ground Fennel Seeds, Garlic, Chopped Chilli, Waxy Maize Starch, Sea Salt, Lactic Acid, Ground Black Pepper, Chilli Powder, Natural Smoke flavour)
- 160g buckwheat
- 2 onion
- 4 hake fillets (skin off) (Fish)
Nutritional Information
Calories: 615
Protein: 46g
Carbs: 47g
Fat: 28g
Romesco Hake & Mediterranean Veggie Buckwheat
This plate is bursting with the flavours of the Mediterranean coast. Punchy black olives and nutty flaked almonds add depth to fibre-rich buckwheat. Jewelled with juicy tomatoes and good-for-you courgettes and peppers. Top with a fillet of sustainably caught hake coated in smoky romesco.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Dice the peppers into 2cm cubes. Cut the onions into 6 wedges. Thinly slice the courgettes into half-moons. Transfer the veg and whole tomatoes to a lined baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 25-30 mins.
- Heat a large saucepan on medium heat, add the buckwheat and toast for 1 min. Fill the pan with salted hot water. Bring to a boil and cook for 10-12 mins, until cooked, then drain.
- Halfway through roasting the veg, place the hake onto the baking tray. Drizzle with 1 tbsp oil and season with sea salt and black pepper. Bake for 10-12 mins, until cooked through. In the final minute, add the almonds to the tray to toast until golden brown.
- In a small bowl, mix half the romesco with 1 tbsp olive oil. Roughly chop the olives. Roughly chop the parsley. Return the cooked buckwheat to the pan and mix with the olives, parsley and the roasted vegetables. Season with sea salt and black pepper.
- Serve the buckwheat on plates with the hake on top. Drizzle over the romesco and scatter over the almonds.
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