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Main course · Spanish

Galician Hake with Paprika and Potatoes

35 min Serves 4 ~300 kcal/serving ~£9.20 (£2.30/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 500 g hake fillets
  • 500 g baby new potatoes, halved
  • 1 tsp sweet smoked paprika
  • 3 garlic cloves
  • 3 tbsp extra virgin olive oil
  • 2 tbsp flat-leaf parsley, chopped

Nutrition (per serving)

Calories
300 kcal
Protein
24.4 g
Carbohydrate
20.5 g
of which sugars
1.4 g
Fat
13.1 g
of which saturates
2.1 g
Fibre
2.2 g
Salt
0.30 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the new potatoes in salted boiling water for 15 minutes until tender, then drain and slice.

  2. 2

    Heat half the olive oil in a large frying pan and fry the garlic for a minute, then add the potato slices and fry for 5 minutes until golden.

  3. 3

    Push the potatoes to one side, season the hake and lay it in the pan. Cook for 3-4 minutes on each side until opaque and flaking.

  4. 4

    Dust everything with the smoked paprika and drizzle with the remaining olive oil.

  5. 5

    Scatter with parsley and serve straight from the pan.

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