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Grilled hake in green sauce with vegetables and roasted potato

Name: Grilled hake in green sauce with vegetables and roasted potato
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 250 g hake; 10 g parsley, chopped; 1 unit onion, thinly sliced; 2 units bell pepper, in 2 cm pieces; 400 g potato, in 1–2 cm wedges; 20 g cream cheese; 1 clove garlic, chopped; 1 tablespoon butter; 1 teaspoon wheat flour; 150 ml water; olive oil; salt; black pepper; 0.75 g oregano; 0.35 g dried basil; 0.35 g dried thyme; 0.13 g dried rosemary; 0.3 g garlic powder

A light and tasty recipe of grilled hake bathed in a creamy green sauce, served with peppers, onion and roasted potatoes. Ideal for a quick and balanced dinner.

Servings: 2
Prep: 5 min
Cook: 25 min

Ingredients

250 g hake
10 g parsley, chopped
1 unit onion, thinly sliced
2 units bell pepper, in 2 cm pieces
400 g potato, in 1–2 cm wedges
20 g cream cheese
1 clove garlic, chopped
1 tablespoon butter
1 teaspoon wheat flour
150 ml water
olive oil
salt
black pepper
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

Preheat the oven to 220 °C. Cut the peppers in half, remove the seeds and cut into 2 cm pieces. Peel the onion and cut into thin strips. Cut the potato lengthwise in half, then into 1–2 cm wedges.
Place the vegetables (peppers, onion and potatoes) on a baking tray lined with parchment paper. Add the Italian herbs, a drizzle of olive oil, salt and pepper. Toss well and bake in the middle of the oven for 12 minutes.
Pat the hake dry and season with salt and pepper. Remove the tray from the oven, toss the vegetables and place the hake fillets on top. Bake for another 12–14 minutes, until the vegetables are tender and the hake is fully cooked.
While it bakes, prepare the sauce: in a skillet over medium heat, heat a drizzle of oil and the butter. Add the chopped garlic and cook for 1–2 minutes. Add the flour and cook for another 1–2 minutes, stirring. Stir in the water, cream cheese, salt and pepper and cook for 3–4 minutes, stirring, until thickened.
Pick and chop the parsley. When the sauce thickens, add 3/4 of the chopped parsley and cook for 1 more minute, blending well. Taste and adjust salt and pepper.
Plate the roasted vegetables and potatoes on one side and the hake on the other. Spoon the green sauce over the hake and sprinkle with the remaining parsley.

Nutrition (per serving)

Calories: 620 kcal
Protein: 29 g
Carbohydrates: 58 g
Fat: 28 g
Fiber: 6 g