Hake, Chorizo and New Potato Tray Bake
Smoky chorizo and sweet peppers colour the oil that the potatoes roast in, then thick hake fillets finish on top. A proper tapas bar supper on one tray.
- Time50 min
- LevelEasy
- Costabout £3.13 a head
- Oven210°C (190°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 581kcal
- 40.3gcarbs
- 10.6gof which sugars
- 28.9gfat
- 8.3gsaturates
- 40.9gprotein
- 7.2gfibre
- 1.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 210°C (190°C fan). Toss the potatoes on a large baking tray with 2 tbsp of the oil and a pinch of salt. Roast for 20 minutes.
20 min - 2
Add the chorizo, onion, peppers, tomatoes, garlic and paprika. Stir, then roast for 15 minutes until the chorizo has released its red oil and the vegetables are softening.
15 min - 3
Make four gaps in the vegetables and lay the hake in them. Brush the fish with the last of the oil and season lightly.
- 4
Roast for 10 to 12 minutes until the fish is opaque and flakes easily.
11 min - 5
Scatter with parsley and serve with the lemon wedges, spooning the red oil over the fish.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
