Around 35–45 minutes cooking
Plus preparation and defrosting. Timings are a guide and depend on portion size.
Herring baked with onion, potatoes and roasted root vegetables.
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 herring fillet
From supplies
- Potatoes
- Onion
- Root vegetables
- Oil
- Salt and pepper
Method
- Heat the oven to 200°C (180°C fan). Cut the potatoes and root vegetables into small, even pieces and cut the onion into wedges.
- Toss the vegetables with a little oil on a baking tray. Roast for 20–25 minutes, turning once, until almost tender.
- Make space for the defrosted herring and place it on the tray. Season lightly.
- Bake for around 12–15 minutes more, or longer if needed, until the fish is cooked through and all the vegetables are tender.
- Serve the herring with the roasted vegetables, checking carefully for small bones as you eat.
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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