Greek-Style Hake Tray-Bake with Roasted Baby Potatoes and Lemon & Garlic Sauce

Serving size

1 person 2 people 4 people

Ingredients

12 baby potatoes
30g Pitted Kalamata Olives

(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
160g green beans
30g maple and mustard dressing (Mustard)

(cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
1 handful of fresh mint
2 onion
2 pepper
4 tsp garlic paste

(Garlic, Olive Oil, Sea Salt, Citric Acid)
1 unwaxed lemon
4 hake fillets (skin off) (Fish)

Allergens

Contains: Mustard, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	97Kcal	512Kcal
	405kJ	2142kJ
Fat	3.8g	20g
of which saturates	0.5g	2.8g
Carbohydrates	7g	37g
of which sugars	2.1g	11g
Protein	8.3g	44g
Salt	0.14g	0.73g
Fibre	1.7g	9.3g

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Prep in 10 High protein New Low sat fat Family favourite

Greek-Style Hake Tray-Bake with Roasted Baby Potatoes and Lemon & Garlic Sauce

Name: Greek-Style Hake Tray-Bake with Roasted Baby Potatoes and Lemon & Garlic Sauce
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 12 baby potatoes; 30g Pitted Kalamata Olives; 160g green beans; 30g maple and mustard dressing; 1 handful of fresh mint; 2 onion; 2 pepper; 4 tsp garlic paste; 1 unwaxed lemon; 4 hake fillets (skin off)

Prep time: 10 mins

Total time: 35 mins

Cuisine: Greek

Food group: Fish

x kids

Cooking Instructions

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.

Before you start

Line a large baking tray with parchment paper
Pull out a medium baking dish and a measuring jug

Get roastin'

Halve the potatoes lengthways. Dice the peppers into 3cm chunks (make it kid friendly: 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 oil, a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
Place the peppers and onion into the baking dish and toss with 2 tsp oil and a pinch of salt and pepper. Roast for 4-5 mins, until starting to soften

Finish the prep

Pick the mint leaves from the stalks and finely chop. Trim the green beans. Halve the lemon then cut one half into 4 wedges
Add the maple and mustard dressing to the jug along with the garlic paste, the juice from the lemon half and 2 tsp 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 lemon & garlic dressing
Place a lemon wedge on top of each fillet then sprinkle over the olives (make it kid friendly: add the dressing to the adult hake fillets and leave the rest plain for the kids, keep the olives for garnish)
Move the potatoes to one side then add the green beans. Toss with 1 tsp 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)
Return everything to the oven and roast for a further 17 mins (*is this too long for the green beans? Should they be added later on?), 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 roasted veg between plates, topped with the hake (pouring over any juices left in the tray). Serve with the potatoes and green beans alongside