Indian-Style Spiced Hake Tray Bake With Spinach
For this easy, one-pan traybake, you'll marinate hake fillets in ginger, yoghurt and curry powder, then roast with turmeric lemon potatoes. What a feast! All Health Hub recipes meet one of these criteria: <600 calories, 3 of your 5/day, or a source of protein.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Pepper, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger
Add the chopped ginger to a large bowl with your curry powder, half your natural yoghurt (save the rest for later!) and a drizzle of vegetable oil
Add your hake fillet[s] and give everything a good mix up until the hake is fully coated in the marinade
Cut your potatoes (skins on) into small bite-sized pieces
Peel and chop your red onion[s] into wedges
Crush your garlic with the side of a knife, keeping the skins on
Add the chopped potatoes, red onion wedges and crushed garlic to a tin foil-lined baking tray (or two!) with a generous drizzle of vegetable oil
Sprinkle over your ground turmeric and yellow mustard seeds
Season with a generous pinch of salt and pepper and stir it all together
Cut your lemon[s] into wedges
Squeeze half the lemon wedges over the potatoes and add the squeezed wedges to the tray[s] (save the remaining wedges for garnish)
Put the tray[s] in the oven for an initial 20 min
Wash your spinach, then pat it dry with kitchen paper
Use this time to clear up, set the table, have a cup of tea or simply chill!
Once everything's been cooking for 20 min, remove the tray[s] from the oven and sprinkle the spinach all over, then place the marinated hake fillet[s] on top
Return the tray[s] to the oven for 12-15 min or until the spinach has wilted and the hake is cooked through – this is your Indian-style spiced hake
Tip: Your fish is cooked once it turns opaque and flakes easily
Meanwhile, slice your red chilli[es] finely
Once everything's cooked, remove the Indian-style spiced hake from the tray[s] and stir the wilted spinach through the potatoes and onion wedges
Serve the Indian-style spiced hake with the potato, spinach and onion wedges to the side
Dollop with the remaining natural yoghurt
Garnish with the sliced chilli (can't handle the heat? Go easy!), nigella seeds and lemon wedges
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, milk, mustard, nut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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