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Fish, South and mountains

Roasted hake with Espelette pepper and mashed potatoes

Roasted hake with Espelette pepper and mashed potatoes is a fish dish for 4 people, ready in 40 minutes, rated easy, at about €5.80 per person. The key to success is the quick olive oil and pepper marinade, plus a short roasting time that keeps the hake moist.

Tonight, a nice piece of hake roasted with olive oil and Espelette pepper, served with smashed potatoes.

Roasted hake with Espelette pepper and mashed potatoes
Total time
40 min
Difficulty
Easy
Cost per person
€5.80
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Hake is a mild, white fish with delicate flesh that flakes apart easily. Espelette pepper doesn't bring real heat, it just warms the palate gently without covering the taste of the fish. With a splash of lemon and garlic in the marinade, the hake picks up character in just a few minutes, without turning into a spicy dish in the strict sense.

This is a weeknight dinner that comes together fast enough not to hold you back after work, yet feels put together enough for a family Sunday. The potatoes, mashed with a fork and left rustic rather than smooth, please kids and adults alike. Mon Chou suggests it for those evenings when you want a simple fish dish that still has real flavor.

The ingredients

4 people

Fish counter

  • Hake fillets 4

Pantry

  • Olive oiloften in the pantry 6 tbsp
  • Espelette pepperoften in the pantry 2 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 2 cloves
  • Lemon 1
  • Potatoes 900 g
  • Parsley 1 sprigs

Allergens Fish

The step by step recipe

  1. Cook the potatoes in salted water until tender. 22 min

    Keep the skin on if they're well washed, it adds flavor.

  2. Mix 3 tablespoons of olive oil, the Espelette pepper, chopped garlic and a little lemon juice, then brush it over the hake.

    Let it marinate for 10 minutes while you prepare the rest.

  3. Place the hake in a baking dish and roast at 200 degrees. 12 min

    The fish is done when the flesh flakes into opaque layers.

  4. Mash the potatoes with a fork along with the remaining oil and the parsley.

    Don't blend them, the rustic texture is what you want here.

  5. Plate the hake on top of the mashed potatoes and drizzle with the cooking juices.

    That fragrant juice is the whole sauce, don't let it go to waste.

Our tips to get it right

  • Pick thick hake fillets rather than thin ones, they stay moist in the oven and won't dry out.
  • If you don't have 10 minutes to spare for marinating, brush the hake right before roasting, the flavor will be slightly milder but the dish still works.
  • Start checking the fish at the ten minute mark, overcooked hake turns dry and loses its tender texture.

The variations

  • Swap the hake for cod or pollock, two firm white fish that take well to the same marinade.
  • For a vegetarian version, replace the fish with roasted zucchini or eggplant slices brushed with the same Espelette pepper marinade.
  • For kids who are sensitive to spice, cut the Espelette pepper in half, the dish keeps its flavor without any real heat.

What to serve it with

  • A green salad with lemon dressing
  • A glass of dry white wine
  • Steamed seasonal vegetables

Storage

Cooked hake keeps for 1 day in the fridge in a sealed container, it loses texture quickly after that. The mashed potatoes keep for 2 to 3 days and freeze well. Reheat the fish gently, in a skillet or a low oven, to keep it from drying out.

Questions about this dish

Can I use a different pepper instead of Espelette pepper?

You can use sweet paprika for color without the heat, or a small pinch of cayenne pepper if you cut the amount way down. Espelette pepper stays the mildest and most fragrant choice for this dish.

How do I know when the hake is fully cooked?

The flesh should flake apart easily into opaque layers when pressed with a fork. If it still looks translucent and firm at the center, give it another 2 to 3 minutes.

Can I make the marinade ahead of time?

Yes, you can mix the oil, pepper, garlic and lemon several hours ahead and keep it in the fridge. Brush it onto the hake just before roasting so the fish stays firm.

Do the mashed potatoes freeze well?

Yes, you can freeze them in an airtight container for up to 2 months. Thaw in the fridge, then reheat in a skillet with a little oil to bring back the creamy texture.

How long does it take to make a roasted hake with Espelette pepper and smashed potatoes?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a roasted hake with Espelette pepper and smashed potatoes?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a roasted hake with Espelette pepper and smashed potatoes cost?

About €5.80 per serving, or €23.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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