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.
Roast Paprika Hake with Baby Potatoes, Green Beans & Parsley Salsa
A taste of the Mediterranean seaside. Delicate, responsibly-sourced hake is seasoned with smoky paprika and oregano. Served with crispy roast potatoes, green beans and olives. On the side? A refreshing onion & parsley salsa!
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 1 handful of fresh flat-leaf parsley
- 2 hake fillets (skin off) (Fish)
- 110g baby tomatoes
- 160g green beans
- 1 tbsp dried oregano (use half)
- 6 baby potatoes
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 onion
- 1 tsp smoked paprika
Nutritional Information
Calories: 631
Protein: 45g
Carbs: 36g
Fat: 33g
Ingredients
- 30g pitted green olives (use half) (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 160g green beans (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 tbsp dried oregano (use a quarter)
- 6 baby potatoes
- 1 onion (use half)
- 1 tsp smoked paprika (use half)
- 110g baby tomatoes (use half)
- 150g hake fillet (skin off) (Fish)
Nutritional Information
Calories: 747
Protein: 48g
Carbs: 60g
Fat: 34g
Roast Paprika Hake with Baby Potatoes, Green Beans & Parsley Salsa
A taste of the Mediterranean seaside. Delicate, responsibly-sourced hake is seasoned with smoky paprika and oregano. Served with crispy roast potatoes, green beans and olives. On the side? A refreshing onion & parsley salsa!
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a baking tray with parchment paper
- Pull out a small bowl
Get started
- Quarter the potatoes. Peel the onion and cut into 6 wedges
- Place the potatoes and 5 onion wedges onto one side of the baking tray. Toss with the garlic herb paste, half the paprika, the half pack of oregano, 1 tbsp oil and a pinch of salt and pepper
- Roast for 10 mins
Finish roasting
- Trim the green beans. Halve the tomatoes
- After 10 mins, add the green beans, tomatoes and hake to the tray. Drizzle the veg with 1 tsp oil. Sprinkle the hake with the remaining paprika and rub with 2 tsp oil. Season both with salt and pepper
- Roast for another 17 mins, until the fish is cooked through and veg is golden
Make the parsley salsa
- Meanwhile, roughly chop the parsley. Finely dice the remaining onion wedge
- Place both into the small bowl and mix with the vinegar, 1 tbsp olive oil and a pinch of salt
- Halve the olives
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the hake between plates, with the roasted vegetables alongside. Top with the olives and parsley salsa
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