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.
Pesto Hake & Chips with Green Bean Salad & 'Tartare' Sauce
Who doesn’t love fish and chips? Sustainably-sourced hake fillets are coated in pesto before being baked, and served with chunky salt and vinegar potato fries and a 'tartare' for dipping. Serve with a refreshing salad of green beans and tomatoes
High protein
Low sat fat
Family classics
Serving size
Ingredients
- 20g pitted green olives
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 80g greek style yoghurt (Milk)
- 4 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 4 hake fillets (skin off) (Fish)
- 1 onion
- 1 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 110g baby tomatoes
- 240g green beans
- 12 baby potatoes
Nutritional Information
Calories: 549
Protein: 45g
Carbs: 34g
Fat: 25g
Pesto Hake & Chips with Green Bean Salad & 'Tartare' Sauce
Who doesn’t love fish and chips? Sustainably-sourced hake fillets are coated in pesto before being baked, and served with chunky salt and vinegar potato fries and a 'tartare' for dipping. Serve with a refreshing salad of green beans and tomatoes
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a medium saucepan, a large bowl, a small bowl, a sieve & a grater
Get the chips on
- Cut the potatoes into 2cm thick wedges. Place onto a lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, turning halfway, until soft and golden
Prep & pickle the onion
- Meanwhile, trim the green beans and cut into thirds. Halve the tomatoes. Roughly chop the parsley and olives. Zest and quarter the lemon. Thinly slice the onion
- Add the onion to the large bowl, along with the juice from 1 lemon wedge and a pinch of salt. Set aside to pickle
Roast & boil
- Add the hake fillets to the other lined baking tray. Sprinkle with the lemon zest and season with salt and pepper
- Coat each fillet in the pesto and drizzle with 2 tsp oil. Roast for 16 mins, until the fish is cooked through
- Meanwhile, bring the medium saucepan filled with salted water to a boil. Once boiling, add the green beans and cook for 3-4 mins. Drain, then run under cold water
Build the salad & make the 'tartare' sauce
- Add the cooked green beans, tomatoes, half the parsley and 1/2 tbsp oil to the pickled onion bowl. Season with salt and pepper and mix well
- In the small bowl, mix together the yoghurt, remaining parsley, the olives and juice from 1 lemon wedge. Season with salt and pepper
Finish & plate up
- Once the chips are cooked, drizzle over the vinegar and toss in a generous pinch of salt
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the hake onto plates, with the chips, green bean salad and 'tartare' sauce alongside. Garnish with the remaining lemon wedges, for squeezing over the top
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