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.
Baked Hake & Samphire with Pesto Quinoa
Fresh spring flavours for your dining table. Delicate, sustainably sourced hake with samphire. Pesto quinoa with tenderstem broccoli, roasted onions and tomatoes. Finish with creamy greek-style yoghurt and a spritz of lemon juice.
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 2 hake fillets (skin off) (Fish)
- 80g quinoa (Quinoa 100%)
- 180g Tenderstem broccoli
- 110g baby tomatoes
- 80g greek style yoghurt (Milk)
- 1 onion
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 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.)
- 1 unwaxed lemon
- 70g samphire
Nutritional Information
Calories: 683
Protein: 53g
Carbs: 44g
Fat: 33g
Ingredients
- 150g hake fillet (skin off) (Fish)
- 80g quinoa (use half) (Quinoa 100%)
- 1 onion (use half)
- 110g baby tomatoes (use half)
- 80g greek style yoghurt (use half) (Milk)
- 1 unwaxed lemon (use half)
- 70g samphire (use half)
- 180g Tenderstem broccoli (use half)
- 2 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 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.)
Nutritional Information
Calories: 706
Protein: 53g
Carbs: 44g
Fat: 35g
Baked Hake & Samphire with Pesto Quinoa
Fresh spring flavours for your dining table. Delicate, sustainably sourced hake with samphire. Pesto quinoa with tenderstem broccoli, roasted onions and tomatoes. Finish with creamy greek-style yoghurt and a spritz of lemon juice.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a grater & a small bowl
Oven time
- Peel and cut the onion into 8 wedges
- Place the hake onto the lined baking tray, drizzle with 1 tsp oil and season with salt and pepper. Place the onion wedges and whole tomatoes alongside the fish. Toss with the garlic paste, 1 tsp oil and a pinch of salt and pepper
- Bake the hake and veg for 16 mins / air fryer 14 mins, until golden and cooked through
Make the yoghurt
- Meanwhile, zest and quarter the lemon
- Add the yoghurt to a small bowl, then stir in the lemon zest, juice from 1 lemon wedge and a pinch of salt and pepper
Cook the quinoa & broccoli
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked
- Trim and cut the broccoli into thirds, then add to the saucepan for the final 3 mins of cooking. Drain together, then return to the pan and set aside
- In the final minute of roasting, scatter the samphire over the hake
Finish the salad
- Once cooked, stir the roasted veg into the cooked quinoa, along with the pesto, a squeeze of lemon juice, 1 tbsp oil and a pinch of salt and pepper
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the quinoa on plates topped with the hake and samphire
- Drizzle over the yoghurt. Garnish with the remaining lemon wedges
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