Chunky Potato Mash And Herby Hake

Serves 4
Comfort food at its best.


  • 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


  1. 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.
  2. Put the medallions side by side on the prepared baking tray and bake for 10 minutes on each side.
  3. 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.
  4. 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.
  5. Serve the mash with the vegetables and the hake medallions.