Flaky Roasted Hake with Potatoes, Spinach and Lemon Mayo

This roasted hake recipe is a delightful twist on classic pub fare, featuring flaky fish served alongside roasted onions and potatoes. The dish is elevated with sautéed spinach and a zesty lemon dipping sauce, making it a perfect weeknight dinner or special occasion meal.

The key to this recipe is roasting the hake until it’s perfectly flaky, while the potatoes and onions become tender and caramelized. The lemon mayo adds a bright, creamy finish that ties everything together.

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Ingredients

1 lb hake filletsView ingredient guideLike ingredientDislike ingredient

1 lb potatoes, dicedView ingredient guideLike ingredientDislike ingredient

1 onion, slicedView ingredient guideLike ingredientDislike ingredient

5 oz baby spinachView ingredient guideLike ingredientDislike ingredient

1/2 cup mayonnaiseView ingredient guideLike ingredientDislike ingredient

1 lemon (juice and zest)View ingredient guideLike ingredientDislike ingredient

2 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss diced potatoes and sliced onion with 1 tbsp olive oil, salt and pepper. Spread on a baking sheet and roast for 20 minutes.
3. Season hake fillets with salt and pepper. Push roasted vegetables to the sides of the sheet, place hake in the center and drizzle with remaining olive oil. Roast for 10-12 minutes until fish is flaky.
4. While fish roasts, heat a skillet over medium heat. Add spinach and cook until wilted, about 2-3 minutes. Season with salt.
5. In a small bowl, mix mayonnaise with lemon juice and zest to make lemon mayo.
6. Serve hake with roasted vegetables, sautéed spinach and lemon mayo on the side.

Recipe Tips

FAQ

Can I use frozen hake for this recipe?

Yes, just thaw the fillets completely and pat dry before roasting. Adjust cooking time as needed.

What can I serve instead of spinach?

Kale, Swiss chard or green beans are great alternatives.

How do I know when the hake is done?

The fish should be opaque and flake easily with a fork. An internal temperature of 145°F is ideal.