Baked Hake and Smashed Spuds

Name: Baked Hake and Smashed Spuds
Prep time: 10 min
Total time: 45 min
Ingredients: For the hake:; 4 x 100g hake ﬁllets; skinned and pinboned; olive oil; salt and pepper; juice of 1 lime; a handful of chopped fresh chives; For the spuds:; 600g baby potatoes; unpeeled; For the salad:; 4 handfuls of mixed leaves; a handful of pumpkin seeds; a handful of Sweet & Sticky Pecans (p.166); juice of 1 lime

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Ingredients

For the hake:
4 x 100g hake ﬁllets, skinned and pinboned
olive oil
salt and pepper
juice of 1 lime
a handful of chopped fresh chives
For the spuds:
600g baby potatoes, unpeeled
For the salad:
4 handfuls of mixed leaves
a handful of pumpkin seeds
a handful of Sweet & Sticky Pecans (p.166)
juice of 1 lime

Instructions

Preheat the oven to 180°C/350°F/gas 4. Line a baking tin with foil.
Place the hake ﬁllets on the prepared tin. Lightly coat them with olive oil and season generously. Drizzle over the lime juice and sprinkle over the chives. Cover the ﬁllets with foil and set aside.
Boil the potatoes in salted water for 10–15 minutes, until tender. Drain well, then spread them out on a large roasting tin. Use the back of a fork or a rolling pin to smash the potatoes so that they are ﬂattened and broken up (but not mashed). Season the smashed potatoes and give them a generous drizzle of olive oil. Bake the hake and potatoes for 20–30 minutes, until piping hot and cooked through.
When you are ready to serve, place all of the salad ingredients in a large bowl. Drizzle over a little olive oil and toss well.
Divide the cooked hake between warmed serving plates and serve with the smashed potatoes and salad.