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
-
30g pitted green olives
- 190g Tomatoes Baby Seasonal Mix
- 12 baby potatoes
- 240g green beans
- 1 handful of fresh flat-leaf parsley
- 1 unwaxed lemon
- 1 onion
- 4 hake fillets (skin off) (Fish)
-
4 tbsp green pesto
- 80g greek style yoghurt (Milk)
-
1 tbsp apple cider vinegar
Fish, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 106Kcal | 518Kcal |
| 444kJ | 2168kJ | |
| Fat | 4.3g | 21g |
| of which saturates | 0.8g | 3.7g |
| Carbohydrates | 7g | 35g |
| of which sugars | 1.9g | 9.1g |
| Protein | 9.2g | 45g |
| Salt | 0.22g | 1.1g |
| Fibre | 1.8g | 8.8g |
Traybake 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
Cooking Instructions
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 1/2 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, thinly slice the onion. Zest and quarter the lemon. Add to the large bowl, along with the juice from 1 lemon wedge and a pinch of salt. Set aside to pickle
- Trim the green beans and cut into thirds. Halve the tomatoes. Roughly chop the parsley and olives
Roast & boil
- Add the hake fillets to one side of the other lined baking tray. Sprinkle with the lemon zest, drizzle with 1 tsp oil then season with salt and pepper
- Roast for 10 mins, then coat each fillet in the pesto. Add the green beans to the other side of the tray. Roast for a further 6 mins, until the hake is cooked through and the beans are tender
Build the salad & make the 'tartare' sauce
- Add the 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
- Once cooked, add the green beans to the tomatoes
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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