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 time1 h 15 min Preparation and possible waiting 25 min · Cooking 50 min

Preparation and possible waiting: 25 min · Cooking: 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Breadcrumbs. Usual composition; check the label or the dough/sauce recipe: Breadcrumbs. Egg: Ingredient to check: Egg. Fish: Ingredient to check: Hake. Nuts: Ingredient to check: Pistachios. Sulphites: check label: Ingredient to check: White wine. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

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

Jump to steps

25 minpreparation and possible waiting

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: 1 h 15 min Preparation and possible waiting 25 min · Cooking 50 min

Preparation and possible waiting: 25 min · Cooking: 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Main course 1 to 2 hours Home-style

Allergens

View full classification 19 tags

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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

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.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.