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.
Serving size
Ingredients
Ingredients
- 1 tbsp dried oregano
- 1 onion
- 1 little gem lettuce
- 1 pepper
-
30g pitted black olives(Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 2 hake fillets (skin off) (Fish)
- 170g baby plum tomatoes
- 2 large potatoes
- 1 unwaxed lemon
Allergens
Contains:
Fish
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 82Kcal | 609Kcal |
| 345kJ | 2550kJ | |
| Fat | 3.2g | 23g |
| of which saturates | 0.5g | 3.7g |
| Carbohydrates | 7g | 55g |
| of which sugars | 1.7g | 12g |
| Protein | 6.2g | 46g |
| Salt | 0.12g | 0.91g |
| Fibre | 2.1g | 16g |
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Warm Greek-Style Salad with Hake
Turn salad into the main event with flaky sustainably sourced hake, baked simply with salt and pepper. You’ll char the lettuce to make it warm and golden, and top with plump sliced olives.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the potatoes into 3cm cubes. Slice the lettuce in half lengthways. Finley slice the onion. Deseed the pepper and dice into 3cm squares. Halve the tomatoes and lemon. Thinly slice the olives.
- Add the potatoes and peppers to a lined baking tray. Sprinkle with the oregano and drizzle over 1 tbsp oil; season with sea salt and black pepper. Roast for 20 mins, then add the onions and tomatoes. Mix together and move to one side of the tray. To the other side of the tray, add the hake. Season with sea salt and black pepper, then return to the oven for 8-10 mins, until the hake is cooked through.
- Meanwhile, heat a medium frying pan with 2 tsp oil on a medium-high heat. Cook the lettuce flat-side down for 5 mins, until softened and golden. Season with sea salt.
- Serve the fish and roasted vegetables with the wilted lettuce. Garnish with the olives and a squeeze of lemon juice (to taste).
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