Heekfilet uit de oven met mosterd-sojasaus
with spinach-potato mash and roasted cherry tomatoes
Heekfilet is een smaakvolle vis die van nature weinig vet bevat. Dit maakt hem ontzettend geschikt voor deze gebalanceerde maaltijd.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Potatoes
½ piece
Red onion
1 piece
Garlic
2 piece
Tomato
10 milliliters
Soy sauce
(Contains Soy, Wheat)
100 g
Spinach
1 piece
Skin-on hake fillet
(Contains Fish)
2.5 g
Fresh curly parsley
(May be present Celery)
Not included in your delivery
1 teaspoon
Mustard
1 tablespoon
[Plant-based] butter
1
[Plant-based] milk
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 210° and boil plenty of water in a pan with a lid for the potatoes. Peel or thoroughly wash the potatoes and roughly chop. Finely chop the onion and press or mince the garlic. Cut the tomatoes into small wedges.
Boil the potatoes for 12 - 15 minutes with the lid on. Drain, save a little bit of the water and set aside without the lid. In the meantime, mix the soy sauce with the mustard, olive oil and onion in a small bowl. Add some salt and pepper to taste.
Put the cherry tomatoes in a parchment-lined baking dish and mix with a third of the mustard & soy sauce mixture . Pat the hake fillet dry with kitchen paper and put it on top of the tomatoes. Spread the rest of the mustard soy sauce over the hake, then put the dish in the oven to bake for 15 - 18 minutes.
Heat 1/2 tbsp butter per person in a frying pan and fry the garlic for 1 minute. In the meantime, finely chop 3/4 of the spinach. Stir in the chopped spinach, put the lid on and allow to wilt for 4 - 6 minutes. Season with salt and pepper. Roughly chop the curly parsley in the meantime.
Mash the potatoes until smooth, then stir in the remaining butter and a splash of milk (or the water you boiled the potatoes in) to make it creamy. Add the fried spinach, mix everything together and add some salt and pepper to taste.
Put the rest of the spinach on plates and serve the mashed potato with spinach on top, followed by the hake and cherry tomatoes. Garnish with the curly parsley. Pour some of the liquid from the baking dish over the mash if desired.