Chunky Potato Mash And Herby Hake
Serves 4. Comfort food at its best.
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Directions
- Combine the fresh herbs, half the zest and half the lemon juice, the garlic and half the olive oil and salt in a mixing bowl and add the hake medallions. Mix to cover well and leave in the fridge for 30 minutes to absorb all the flavours. Preheat the oven to 200°C and line a baking tray with baking paper.
- Put the medallions side by side on the prepared baking tray and bake for 10 minutes on each side.
- In the meantime, cook the potatoes in plenty of salted water until soft. Drain well and place them in a large mixing bowl. Add the butter and salt to taste, and using a fork, roughly mash the potatoes.
- Spoon the steamed vegetables into a bowl and add the remaining zest and lemon juice, and the remaining olive oil. Season and toss gently to coat.
- Serve the mash with the vegetables and the hake medallions.
Ingredients
- 30 ml fresh thyme, chives, and dill, roughly chopped
- Zest and juice of 2 lemons
- 3 garlic cloves, crushed
- 125 ml olive oil
- Salt, to taste
- 8 hake medallions
- 3 large potatoes, skin on, cubed
- 300 ml mixed vegetables, steamed
- 200 g mixed vegetables, steamed