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 pesto mash & chilli roasted tomatoes
Fish + mash? Hey, it works in fish pie. Bake sustainably sourced hake over a bed of tomatoes, chilli and lemon juice, then stir pesto into creamy smashed potatoes. Serve both with golden courgettes.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- ½ tsp red chilli flakes
- 2 large tomatoes
- 10g flaked almonds (Nuts)
- 2 hake fillets (skin off) (Fish)
- 2 courgette
- 1 unwaxed lemon
- 2 large potatoes
- 2 tbsp basil pesto (Sunflower Oil, Basil Paste (Basil, Sunflower Oil, Salt, Antioxidant : Ascorbic Acid), Frozen Broccoli Crumbs, Frozen Broad Beans, Frozen Kale, Garlic Puree, Salt, Acidity Regulator: Citric Acid)
Nutritional Information
Calories: 621
Protein: 48g
Carbs: 52g
Fat: 24g
Hake with pesto mash & chilli roasted tomatoes
Fish + mash? Hey, it works in fish pie. Bake sustainably sourced hake over a bed of tomatoes, chilli and lemon juice, then stir pesto into creamy smashed potatoes. Serve both with golden courgettes.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Boil a kettle. Cut the potatoes into 2cm cubes. Place in a saucepan and cover with salted boiling water. Simmer for 15 mins until softened, then drain. Cut each tomato into 6 wedges. Dice the courgettes into 1cm chunks.
- Add the tomatoes to a tray lined with baking paper, then roast for 10-15 mins, until beginning to char. Remove from the oven and place the hake on top. Add the chilli (to taste) and finely grate over the zest of the lemon. Squeeze a little lemon juice over the top, then drizzle with 1/2 tbsp oil; season with sea salt and black pepper. Roast for another 8-10 mins, until cooked through.
- Meanwhile, place a frying pan on a medium heat. Add the almonds and toast for 2-3 mins, until golden brown, turning regularly. Add 1/2 tbsp oil to the pan, then add the courgette and a pinch of sea salt. Fry on a high heat for 4-5 mins, until golden.
- Combine the cooked potatoes with the pesto and 1-2 tbsp water, then mash. Season generously with sea salt and black pepper.
- Cut the remaining lemon into wedges. Serve the fish with the mash, tomatoes and courgette. Garnish with the lemon wedges.
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