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.
Lemon-roasted Hake with Potatoes & Ratatouille
Bring some sunshine with our Mediterranean-style, fancy fish and chips. Ready in 5 simple steps! Start by baking a rich tomato ratatouille, with softened onions, peppers and courgettes. Top with responsibly-sourced hake, coated in lemon zest. Dish up with crispy, roast potatoes - and get stuck in!
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 25g honey
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 200g passata (tomatoes, salt, citric acid)
- 1 handful of fresh basil
- 4 hake fillets (skin off) (Fish)
- 1 unwaxed lemon
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 3 garlic clove
- 2 onion
- 1 pepper
- 1 pepper
- 2 courgette
- 4 large potatoes
Nutritional Information
Calories: 587
Protein: 46g
Carbs: 62g
Fat: 17g
Lemon-roasted Hake with Potatoes & Ratatouille
Bring some sunshine with our Mediterranean-style, fancy fish and chips. Ready in 5 simple steps! Start by baking a rich tomato ratatouille, with softened onions, peppers and courgettes. Top with responsibly-sourced hake, coated in lemon zest. Dish up with crispy, roast potatoes - and get stuck in!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Pull out a large baking dish, a grater & a measuring jug
Get started
- Cut the potatoes into 2cm chunks
- Place the potato onto the lined baking tray, drizzle with 1 tbsp oil and season with salt and pepper. Roast for 13 mins
Roast the veg
- Slice the courgettes into 2cm thick half-moons. Dice the peppers into 2cm chunks. Cut the onions into 8 wedges
- Add the prepped veg and whole garlic cloves to the baking dish and toss with the oregano, 1/2 tbsp oil, salt and pepper
- Roast for 10 mins, then remove the garlic cloves and set aside to cool. Drizzle the veg with the honey and return to the oven for a further 6-7 mins, until softened
Add the hake
- After 13 mins, zest and quarter the lemon
- Rub the lemon zest over the hake, season with salt, then place onto one side of the potato tray. Drizzle with 1/2 tbsp oil and season with salt and pepper. Roast together for 17 mins, until the fish is cooked through and the potato is soft and golden
Finish the ratatouille
- Once cooled, peel and mash the garlic cloves with the back of a fork. Roughly tear the basil. Add both to the jug, along with the passata, sundried tomato paste, 50ml water and a pinch of salt and pepper. Mix well
- Once the veg has roasted, add the passata mixture and bake for another 6-8 mins, until the sauce has thickened and coats the veg
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the potatoes and ratatouille onto plates, topped with the hake. Garnish with the lemon wedges on the side
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