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Baked hake with Italian spices accompanied by potato gratin and roasted tomatoes

Name: Baked hake with Italian spices accompanied by potato gratin and roasted tomatoes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 250 g hake; 2 unit tomato, halved; 400 g potato, peeled and sliced into 0.5–1 cm rounds; 125 g liquid cream; 25 g panko; 2 g nutmeg; 1 tablespoon butter; 1 clove garlic, grated; 30 ml olive oil; 2 g salt; 1 g pepper, ground; 0.75 g oregano; 0.35 g dried basil; 0.35 g dried thyme; 0.13 g dried rosemary; 0.3 g garlic powder

Baked hake with Italian spices accompanied by a creamy potato gratin and crispy roasted tomatoes. A simple, balanced recipe, ideal for enjoying a healthy and flavorful dish in no time.

Servings: 2
Prep: 20 min
Cook: 20 min

Ingredients

250 g hake
2 unit tomato, halved
400 g potato, peeled and sliced into 0.5–1 cm rounds
125 g liquid cream
25 g panko
2 g nutmeg
1 tablespoon butter
1 clove garlic, grated
30 ml olive oil
2 g salt
1 g pepper, ground
0.75 g oregano
0.35 g dried basil
0.35 g dried thyme
0.13 g dried rosemary
0.3 g garlic powder

Instructions

Boil the potatoes: peel the potatoes and slice them into 0.5–1 cm rounds. Place them in a pot with water and a pinch of salt. Bring to a boil and cook over medium heat for 12–15 minutes until tender.
Combine the gratin ingredients: grease the bottom of a baking dish with a drizzle of oil or butter. In a bowl, mix half of the liquid cream with half of the nutmeg and season with salt and pepper to taste.
Prepare the potato gratin: over the cooked potatoes, add the cream and nutmeg mixture and half of the panko. Bake on the top rack at 220 °C for 14–16 minutes until the panko is toasted and the potatoes are tender.
Prepare and bake the tomatoes: cut the tomatoes in half. In a small bowl, add the grated garlic, half of the Italian seasoning, the remaining panko, and a drizzle of oil. Season with salt and pepper and mix. Place the tomatoes cut side down on a baking sheet lined with parchment paper and spoon the mixture on top. Bake in the middle of the oven for 15–20 minutes.
Cook the hake: pat the hake fillets dry with kitchen paper. When there are 10 minutes left for the tomatoes, place the hake on the tray skin side down, add a drizzle of oil, the remaining Italian seasoning, and season with salt and pepper. Bake for 10 minutes until cooked through.
Serve portions of the potato gratin and place the hake and roasted tomatoes on the side. Sprinkle a little more Italian seasoning if desired.

Nutrition (per serving)

Calories: 663 kcal
Protein: 29 g
Carbohydrates: 62 g
Fat: 32 g
Fiber: 5 g