Hake with warm new potato, green bean and dill salad

Name: Hake with warm new potato, green bean and dill salad
Total time: 35 min
Cuisine: British
Ingredients: 4 hake fillets, about 150 g each; 600g new potatoes, halved; 250g green beans, trimmed; 1 red onion, thinly sliced; 3 tbsp white wine vinegar; 1 lemon, zest and juice; 2 tbsp fresh dill, chopped; 3 tbsp rapeseed oil; 1 tsp black pepper

Pan fried hake on a warm salad of potatoes and green beans in a sharp lemon and white wine vinegar dressing.

Time35 min
LevelEasy
Costabout £2.70 a head

4 servings

Ingredients

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4hake filletsabout 150 g each
600 gnew potatoeshalved
250 ggreen beanstrimmed
1red onionthinly sliced
3 tbspwhite wine vinegar
1lemonzest and juice
2 tbspfresh dillchopped
3 tbsprapeseed oil
1 tspblack pepper

Method

1
Boil the potatoes for 14 minutes until tender, adding the green beans for the last 4 minutes. Drain.
14 min
2
Whisk the vinegar, 2 tbsp oil, lemon juice, zest, dill and pepper into a dressing. Toss with the warm potatoes, beans and onion.
3
Pat the hake dry. Heat the last tbsp of oil in a frying pan over a medium high heat.
4
Cook the hake skin side down for 4 minutes until crisp, then flip for 2 minutes until cooked through.
6 min
5
Pile the salad on plates and top with the hake.

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.