Hake with wild garlic mayo
Prep
10 mins
Cook
30 mins
Servings
1
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 40 minutes and feels fancy enough to impress without any fussy techniques. The star here is hake, a wonderfully delicate white fish that's both affordable and packed with lean protein. I love pairing it with a vibrant wild garlic mayo that transforms something simple into something special. The wild garlic adds such a fresh, peppery kick while being much gentler on the digestion than regular garlic. Roasted new potatoes and tender broccoli round out the plate beautifully, making this a complete meal that's nutritious, quick, and honestly just delicious.
Ella x
Ingredients
- 25 gramswild garlic
- 125 gramsbaby new potatoes(halved)
- 3 tspolive oil
- 40 gramslight mayonnaise
- ½unwaxed lemon(zest)
- 10 gramswhite breadcrumbs
- 25 gramsflat leaf parsley(leaves finely chopped)
- 1hake fillets(frozen hake fillet, defrosted)
- 80 gramstenderstem broccoli
Detail level
Instructions
- 1
Preheat the oven to 200°C, gas mark 6. Put the wild garlic in a small frying pan (no need to defrost) and cook for 2-3 minutes until wilted. Tip into a bowl to cool. Spread the potatoes out on a baking tray and toss with 1 tsp oil. Season and roast for 10 minutes. Meanwhile, add the mayonnaise and zest to the wild garlic; season, mix together and set aside.
- 2
Wipe out the frying pan, then heat 1 tsp oil over a medium-low heat. Add the breadcrumbs and cook until golden and crisp (2-3 minutes). Tip into a bowl and mix through the parsley. Pat the hake dry and remove the skin, if liked. Spread 1⁄2 of the wild garlic mayo over the fish, then top with the herby breadcrumbs. Toss the broccoli with 1 tsp oil and season.
- 3
Remove the tray of potatoes from the oven and arrange the hake and broccoli alongside. Return to the oven and cook for 12-14 minutes until the potatoes are golden and tender, and the fish is cooked through, opaque and flakes easily. Scatter freshly ground black pepper over the potatoes and serve with the remaining wild garlic mayo.
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