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.
Red Pesto Hake with Italian-style Potato Salad & Tenderstem Broccoli
Wild-caught hake fillets are drenched in red pesto and baked until perfect and flakey. On the side: healthy veg galore, including nutty Tenderstem broccoli. When you’re craving fish with wow-factor, look no further.
High protein
Low sat fat
Serving size
Ingredients
- 4 barramundi fillets (Fish)
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 40g rocket
- 1 handful of fresh flat-leaf parsley
- 200g baby tomatoes
- 1 garlic clove
- 1 head of broccoli
- 4 tbsp red pesto (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 2 tbsp apple cider vinegar (apple cider vinegar (100%))
- 12 baby potatoes
- 1 onion
Nutritional Information
Calories: 528
Protein: 35g
Carbs: 36g
Fat: 28g
Red Pesto Hake with Italian-style Potato Salad & Tenderstem Broccoli
Wild-caught hake fillets are drenched in red pesto and baked until perfect and flakey. On the side: healthy veg galore, including nutty Tenderstem broccoli. When you’re craving fish with wow-factor, look no further.
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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 large bowl & a small bowl
Get the potatoes on & pickle the onion
- Quarter the potatoes
- Place onto a lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 20 mins
- Thinly slice the onion. Mix the onion and vinegar in the large bowl. Season with salt and leave to pickle
Get the hake on
- Place the hake fillets onto the other lined baking tray. Mix one-quarter of the red pesto and 1 tbsp oil in the small bowl, then spread over the fillets
- Roast for 19 mins, until the hake is cooked through
- Cut the broccoli into small florets. Finely chop or crush the garlic
- After 20 mins of the potatoes roasting, add the broccoli and garlic to the tray with 1 tsp oil and a pinch of salt and pepper. Cook for another 8-10 mins, until the veg is golden and cooked through
Build the salad
- Halve the olives and tomatoes. Finely chop the parsley
- Add the remaining red pesto and 1 tbsp oil to the onion bowl. Mix well
- Place the roasted potatoes, broccoli, tomatoes, parsley and olives in the onion bowl. Toss to coat in the dressing
- Add the rocket and toss to combine. Season with salt and pepper to taste
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the potato salad into bowls, topped with the hake fillets
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