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
- 12 baby potatoes
-
30g Pitted Kalamata Olives
- 160g green beans
-
30g maple and mustard dressing (Mustard)
- 1 handful of fresh mint
- 2 onion
- 2 pepper
-
4 tsp garlic paste
- 1 unwaxed lemon
- 4 hake fillets (skin off) (Fish)
Fish, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 110Kcal | 511Kcal |
| 458kJ | 2139kJ | |
| Fat | 4.4g | 21g |
| of which saturates | 0.6g | 2.8g |
| Carbohydrates | 8g | 36g |
| of which sugars | 2.2g | 10g |
| Protein | 9.3g | 43g |
| Salt | 0.19g | 0.89g |
| Fibre | 1.9g | 8.6g |
Greek-style Hake Traybake with Roast Potatoes & Zesty Garlic Dressing
On busy weeknights, let a traybake come to the rescue. Our stars flaky responsibly-sourced hake, roasted alongside golden baby potatoes, vibrant peppers and tender green beans. Juicy olives and a bright lemon and garlic dressing turn up the flavour. Clean plates guaranteed!
Cooking Instructions
Cooking Instructions
Before you start
- Line a large baking tray with parchment paper
- Pull out a medium baking dish & a measuring jug
Get roastin'
- Halve the potatoes lengthways. Dice the peppers into 3cm chunks (make it kid friendly: thinly slice the pepper serve as crunchy crudités on the side). Peel the onions and cut into 2cm wedges
- Place the potatoes onto the large lined baking tray and toss with 1 tbsp olive oil, salt and pepper. Roast for 25-30 mins, until soft and golden
- Add the peppers and onion to the medium baking dish and toss with 2 tsp olive oil and a pinch of salt and pepper. Roast for 4-5 mins, until starting to soften
Finish the prep & make the dressing
- Pick the mint leaves from the stalks and finely chop. Trim the green beans. Halve the lemon, then cut half into 4 wedges
- Add the maple mustard dressing to the jug, along with the garlic paste, the juice from half the lemon and 2 tsp olive oil. Season with salt and pepper
All together now
- After 4-5 mins, place the hake onto top of the veg. Season generously with salt and pepper then pour over the garlic lemon dressing
- Place a lemon wedge on top of each fillet then sprinkle over the olives (make it kid friendly: feel free to leave the olives out for the kids)
- Push the potatoes to one side of the tray then add the green beans to the other. Toss with 1 tsp olive oil and season with salt and pepper (make it kid friendly: add the green beans to the pan of boiling water and boil for 3-4 mins, until cooked. Drain, then season with salt and pepper)
- Roast together for a further 17 mins, until the hake is cooked through and the veg is tender
Final touches and plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Toss the potatoes with the chopped mint (or leave plain for the kids). Season with a pinch of salt and pepper to taste
- Serve the roast pepper and onion between plates, topped with the hake (pouring over any juices left in the tray). Serve with the potatoes and green beans alongside
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