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 with Salt 'n Vinegar Chips & Minted Salad
Who doesn’t love fish and chips? In our version, responsibly-sourced hake fillets are coated in pesto before being baked, and served with chunky salt and vinegar potato fries and a olive yoghurt for dipping. Serve with a refreshing minted salad of green beans and tomatoes
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 2 hake fillets (skin off) (Fish)
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 80g greek style yoghurt (Milk)
- 1 handful of fresh mint
- 1 onion
- 110g baby tomatoes
- 160g green beans
- 2 large potatoes
- 1 unwaxed lemon
- 2 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.)
Nutritional Information
Calories: 701
Protein: 49g
Carbs: 57g
Fat: 30g
Ingredients
- 150g hake fillet (skin off) (Fish)
- 30g pitted green olives (use half) (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 tbsp apple cider vinegar (use half) (apple cider vinegar (100%))
- 110g baby tomatoes (use half)
- 160g green beans (use half)
- 80g greek style yoghurt (use half) (Milk)
- 1 unwaxed lemon (use half)
- 1 handful of fresh mint (use half)
- 2 large potatoes
- 2 tbsp green pesto (use half) (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.)
- 1 onion (use half)
Nutritional Information
Calories: 949
Protein: 52g
Carbs: 96g
Fat: 37g
Pesto Hake with Salt 'n Vinegar Chips & Minted Salad
Who doesn’t love fish and chips? In our version, responsibly-sourced hake fillets are coated in pesto before being baked, and served with chunky salt and vinegar potato fries and a olive yoghurt for dipping. Serve with a refreshing minted 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
Roast the chips
- Cut the potatoes into wedges. Place onto a lined baking tray and toss with 2 tsp oil and a pinch of salt and pepper. Roast for 25-30 mins, turning halfway, until soft and golden
Do the prep & cook the fish
- Trim the green beans and cut into thirds. Halve the tomatoes. Thinly slice the onion. Pick the mint leaves from the stalks and roughly chop half. Roughly chop the olives. Zest and quarter the lemon
- Add the hake fillets to the other lined baking tray. Sprinkle the lemon zest over the fish then coat each fillet in the pesto. Drizzle with 1 tsp oil and roast for 17 mins, until cooked through
Bring the salad together
- Bring the medium saucepan filled with salted hot water to a boil. Add the green beans and boil for 3-4 mins. Drain, then run under cold water
- To the large bowl, add the cooked green beans, tomatoes, onion, whole mint leaves and the juice from 1 lemon wedge. Season with salt and pepper
Make the olive yoghurt
- In the small bowl, add the yoghurt, chopped mint, olives, juice from 1 lemon wedge and 1 tsp olive oil. Season with salt and pepper
Finish & plate up
- Once the chips are cooked, drizzle over the vinegar and toss with a generous pinch of salt
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the hake and chips between plates, with the minted salad and a dollop of the olive yoghurt alongside. Garnish with the remaining lemon wedges
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