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Hake in Creamy Tarragon Sauce with Green Beans and Oven-Smashed Potatoes
Savory hake baked in the oven bathed in a delicate creamy tarragon sauce, accompanied by al dente green beans and crispy smashed potatoes. A balanced and flavorful dish, ideal for a family meal.
- Servings: 2
- Prep: 10 min
- Cook: 30 min
Ingredients
- 250 grams hake
- 100 grams green bean, cut into thirds
- 400 grams potato, cut into 2-3 cm cubes
- 100 ml water
- 0.5 teaspoon flour
- 80 g cream cheese
- 2.5 g tarragon, chopped
- salt
- black pepper
- olive oil
Instructions
- Preheat the oven to 220 °C. Cut the potatoes into 2-3 cm cubes and place them on a baking tray lined with parchment paper.
- Add a drizzle of oil, salt, and pepper. Mix well and bake for 20-25 minutes, stirring halfway through.
- Meanwhile, wash the green beans, trim the ends, and cut into thirds. Bring salted water to a boil and cook the beans for 4-6 minutes. Drain and set aside.
- When there are 10-12 minutes of baking time left for the potatoes, place the hake on the same tray, drizzle with oil, season with salt and pepper, and bake for another 10-12 minutes.
- Remove the potatoes after 20 minutes of baking and, using a fork, smash them without removing the skin. Drizzle with oil and bake for another 5 minutes until golden and crispy.
- Prepare the tarragon sauce: in a bowl, mix the water and flour. Add the mixture to a pan along with the cream cheese and bring to a boil. Cook for 1-2 minutes until thickened.
- Stir in the chopped tarragon and season with salt and pepper to taste.
- Serve the hake with the smashed potatoes and green beans on the side. Top with the tarragon sauce.
Nutrition (per serving)
- Calories: 598 kcal
- Protein: 30 g
- Carbohydrates: 48 g
- Fat: 30 g
- Fiber: 4 g