Medium

Baked hake with potatoes and a pistachio crust

Name: Baked hake with potatoes and a pistachio crust
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 800 g Hake (4 evenly thick boneless fillets); 600 g Potato; 250 g Spring Onion; 250 g Green pepper; 60 ml White wine; 50 g Egg (1 without shell); 3 g Garlic; 50 g Pistachios (shelled and unsalted); 30 g Breadcrumbs; 35 g Extra virgin olive oil (25 g vegetables and 10 g crust); 3 g Parsley; 0.4 g Black pepper; 2 g Salt (to taste)

Total time75 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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Hake on potatoes, peppers and spring onions, topped with a crisp pistachio and breadcrumb crust.

25 minprep

50 mincooking

4servings

2.135 kcalwhole recipe

534 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 75 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Pescatarian Main course 1 to 2 hours Home-style

Lactose-free and 5 more Indicative dietary requirements

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Diet

Pescatarian

Dietary requirements

Lactose-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

Baking

Appliances

OvenKitchen knife

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Hake 4 evenly thick boneless fillets 800 g
Potato 600 g
Spring Onion 250 g
Green pepper 250 g
White wine 60 ml
Egg 1 without shell 50 g
Garlic 3 g
Pistachios shelled and unsalted 50 g
Breadcrumbs 30 g
Extra virgin olive oil 25 g vegetables and 10 g crust 35 g
Parsley 3 g
Black pepper 0.4 g
Salt to taste 2 g

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Let’s get cooking

Method

Preheat the oven to 200°C. Peel and slice the potatoes 4 mm thick. Slice the spring onions and peppers into strips. Toss with 25 g oil, white wine and salt, spread in a baking dish and cover. Bake for 25 minutes, then uncover for another 10 minutes until the potatoes are tender.
Chop the pistachios and garlic without grinding to a powder. Mix with the breadcrumbs, beaten egg, half the parsley and the remaining 10 g oil.
Season the hake with pepper and a pinch of salt. Place on the vegetables skin-side down and spread the topping in a thin layer. Bake for another 12–15 minutes until the fish reaches 63°C and the egg in the crust is completely set; cook longer if the thickness requires it.
If the crust needs browning, grill for 1 minute while watching closely. Serve with the vegetables and remaining parsley.