Hake Fillet with roast vegetables and crushed herb potatos

Hake Fillet with roast vegetables and crushed herb potatoes

Ingredients

400g fresh Hake

Vegetables of your choice ( carrots, parsnips, onion turnip etc )

600g potatoes

3-4 sprigs of fresh thyme

1 clove of garlic

Seasoning – salt/pepper

Olive oil

Method

Chop up the vegetables to bite size pieces, place in a roasting tray and season with salt, pepper and garlic, mix with a little olive oil and place in a pre-heated oven at 180 degrees C for 25 minutes

Season the Hake and place on a hot pan ( flesh side down first ) as it turns brown around the edges put a knob of butter in the pan, gently turn the fish and cook for a few minutes on a lower heat.

Crushed potatoes

Peel and cut the potatoes into bite size cubes, boil until just cooked, strain off the water and season with salt pepper and sprinkle with fresh thyme. 

 

Serves 2.

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