- Recipes
Spanish Baked Hake with Garlic Roast Potatoes
Spanish Baked Hake with Garlic Roast Potatoes
By Morrisons
Published on 24 February 2025
This Spanish Baked Hake with Manchego, Chorizo Crust and Garlic Roast Potatoes is a taste of the Med! The hake is topped with a crunchy, flavour-packed crust, and the potatoes are roasted with garlic and herbs for a delicious and easy meal.Time and servings
50 minsTotal time
2Servings
30 minsPrep time
20 minsCooking time
Ingredients
- 2 Market Street Hake loin or fillets, skinned
- 30g Manchego cheese, grated
- 50g Morrisons Cooking Chorizo, skinned and diced
- 15g flat parsley, chopped
- 80g panko breadcrumbs
- ¼ lemon, finely grated zest, and wedges to serve
- 2 tbsp extra virgin olive oil
- 300g new potatoes
- 3 large garlic cloves
- Sea salt
- Black pepper
- Steamed vegetables of your choice
Method
Step 1
Preheat the oven to 180°C (160°C fan, 350°F, Gas Mark 4).Step 2
Wedge or quarter the new potatoes and season with salt and pepper. Drizzle with the olive oil and mix in 10g of the chopped parsley and all 3 crushed garlic cloves. Place the potatoes on a baking tray and cook for 20-25 minutes.Step 3
Drizzle a little extra virgin olive oil in a medium non-stick frying pan and fry the cooking chorizo over a medium heat for 1–2 minutes or until the fat begins to run, stirring regularly. Add the panko breadcrumbs to the chorizo, set aside, and leave to cool.Step 4
Transfer the chorizo and breadcrumb mixture to a food processor and add the lemon zest, Manchego, and remaining parsley. Blend the mixture slowly until well mixed and check the seasoning.Step 5
Brush a baking tray with extra virgin olive oil. Add the hake to the baking tray and spoon the breadcrumb mixture on top of the hake fillets, pressing as you go. Bake for 15 minutes in the preheated oven until the fish is cooked and the crust is golden.Step 6
Place the fish on warm plates, and serve with the garlic potatoes, lemon wedges, and steamed green vegetables.