Around 25–35 minutes cooking
Plus preparation and defrosting. Timings are a guide and depend on portion size.
Hake gently braised with onion, garlic and vegetables, served with potatoes.
Before you start
These instructions use fully defrosted fish. Defrost in the fridge, following the pack’s directions, and use within 24 hours of defrosting. If the pack says to cook from frozen, follow its cooking method and timings instead.
Ingredients
Comes with
Frozen hake fillet
From supplies
- Potatoes
- Onion
- Garlic
- Mixed vegetables
- Stock or water
- Herbs
- Oil
- Salt and pepper
Method
- Cut the potatoes into even pieces and boil for 15–20 minutes, until tender.
- Meanwhile, chop the onion and vegetables into small pieces. Soften in a little oil in a wide pan for 5–8 minutes, adding crushed garlic for the last minute.
- Add stock or water to come partway up the vegetables, then add herbs. Simmer until any firm vegetables are nearly tender.
- Nestle the defrosted hake into the vegetables. Cover and simmer gently for around 10–12 minutes, or longer if needed, until the fish is cooked through and the vegetables are tender. Add water if needed to keep a little broth in the pan.
- Drain the potatoes and serve alongside the hake, vegetables and cooking juices. Season to taste.
Check it’s cooked
Check the thickest part of the fish: the flesh should be opaque, separate easily with a fork and be hot all the way through. With a clean food thermometer, check that the centre reaches 70°C for 2 minutes. For pies and casseroles, check the centre of the filling too. Fillets can still contain bones, so check carefully before serving.
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