Hake Fillet with Spinach Mash
with basil & cherry tomatoes
Today, you'll prepare a new variation on the mashed potatoes you are used to. This time, you'll add spinach and basil. It's surprisingly delicious!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
250 g
Potatoes
5 g
Fresh basil
(May be present Celery)
1 piece
Skin-on hake fillet
(Contains Fish)
125 g
Red cherry tomatoes
100 g
Spinach
½ piece
Red onion
½ piece
Garlic
Not included in your delivery
1 tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
½ piece
Low sodium vegetable stock cube
½ teaspoon
Mustard
½ tablespoon
Balsamic vinegar
1
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Wash or peel the potatoes and then cut into rough pieces.
- Transfer the potatoes to a pot or saucepan and cover with water.
- Crumble in the stock cube and then boil the potatoes for 12 - 15 minutes, covered.
- Add the spinach during the final 2 minutes of cooking, then drain and set aside.
Did you know... spinach is full of nutrients but it is particularly rich in iron, which is essential for transporting oxygen throughout the body. This helps us feel energised.
- Crush or mince the garlic (see Tip).
- Finely chop the onion and halve the cherry tomatoes. Heat a drizzle of olive oil in a frying pan and fry the onion for 1 - 2 minutes.
- Add the cherry tomatoes and fry for 3 - 4 minutes, then add the balsamic vinegar and cook for 1 more minute. Season to taste with salt and pepper and then set aside.
- Transfer the garlic and basil to a tall container, add a splash of milk and a drizzle of olive oil, then process with an immersion blender until smooth.
Tip: if you don't like raw garlic, fry it with the cherry tomatoes instead.
- Pat the fish dry with kitchen paper and season with salt and pepper.
- Melt half of the butter in a frying pan over medium-high heat and fry the fish on its skin for 2 - 3 minutes.
- Lower the heat, flip the fish and fry for 1 - 2 more minutes, seasoning to taste with salt and pepper.
- Mash the potatoes and spinach with the basil mixture, the mustard and the rest of the butter. Season to taste with salt and pepper.
- Serve the spinach mash on plates with the hake and the cherry tomatoes.