Spanish Baked Hake with Garlic Roast Potatoes
Chicken and Avocado Burgers are juicy, flavour-packed burgers made with lean chicken, creamy avocado, fresh herbs, and simple seasonings. Perfect for lunch, dinner, meal prep, or summer barbecues, these healthy burgers are easy to make, high in protein, and delicious served with your favourite toppings and crispy fries or a fresh salad.
Equipment
- 1 Large Roasting Tray: Provides enough space for the potatoes to roast evenly without overcrowding.
- 1 Baking Dish: Ideal for baking the hake while keeping it moist and tender.
- 1 Sharp Chef’s Knife Makes slicing vegetables quick, safe and precise.
- 1 Chopping Board Use separate boards for vegetables and raw fish to maintain excellent food hygiene.
- 1 Mixing Bowl: Perfect for evenly coating potatoes with olive oil, herbs, and seasonings.
- 1 Small Bowl – Useful for combining garlic, paprika, lemon zest and olive oil before seasoning the fish.
- 1 Garlic Press or Fine Grater: Produces finely crushed garlic, distributing flavour evenly.
- 1 Vegetable Peeler: Handy for peeling larger potatoes.
- 1 Microplane Zester: Creates fine lemon zest without the bitter white pith.
- 1 Measuring Spoons Ensures balanced seasoning every time.
- 1 Kitchen Tongs: Makes turning the potatoes during roasting quick and easy.
- 1 Fish Slice Or Wide Spatula Allows delicate hake fillets to be lifted without breaking.
- 1 Instant-Read Food Thermometer (Optional): Helps ensure the fish reaches the ideal internal temperature while remaining moist.
Ingredients
- 4 Hake fillets about 150–180g each / 600–720g total: The star of the dish.
- 800 g Baby potatoes or Maris Piper potatoes, cut into chunks: Roast until golden and crisp on the outside.
- 4 Garlic cloves minced: Adds a rich, aromatic flavour to both the potatoes and the fish.
- 4 tbsp Extra virgin olive oil: Helps the potatoes crisp up beautifully.
- 1 tbsp Large lemon: Use the zest for seasoning and the juice to finish the dish with fresh citrus brightness.
- 3 tbsp Fresh flat-leaf parsley finely chopped: Adds freshness, colour and a vibrant herbal finish.
- 2 tbsp Fresh thyme leaves: Provides a delicate earthy flavour that pairs perfectly with roasted potatoes and fish.
- 2 tbsp Fresh rosemary finely chopped: Infuses the potatoes with a fragrant Mediterranean aroma.
- 1 tbsp Sweet smoked paprika: Adds gentle smokiness and gives the fish and potatoes a beautiful golden colour.
- 1 tbsp Sea salt or to taste: Enhances the natural flavours of all the ingredients.
- ½ tbsp Freshly ground black pepper: Adds mild warmth and balances the seasoning.
- 1 Medium red onion cut into wedges: Roasts until sweet and tender, adding colour and depth to the dish.
- 200 g Cherry tomatoes: Become juicy and slightly caramelised in the oven creating a light natural sauce.
- 1 Large red pepper sliced into strips: Adds sweetness, colour and extra Mediterranean flavour.
- 80 g Black olives optional: Contribute a salty, authentic Spanish touch that complements the hake beautifully.
- 1 tbsp Fresh oregano chopped (optional): Sprinkled over the finished dish for an extra burst of Mediterranean flavour.
Instructions
Step 1: Prepare The Oven
- Preheat your oven to 200°C (180°C Fan/Gas Mark 6).
- Place the roasting tray inside the oven while it heats. A hot tray helps the potatoes start crisping immediately.
- Allow the oven to reach temperature before adding any ingredients to ensure even cooking.
Step 2: Prepare The Potatoes
- Wash the potatoes thoroughly.
- If using baby potatoes, simply halve the larger ones.
- If using larger potatoes, peel if preferred and cut into evenly sized chunks measuring approximately 4–5 cm.
- Keeping the pieces similar in size ensures they roast evenly.
Step 3: Season The Potatoes
- Place the potatoes into a large mixing bowl.
Add:
- Olive oil
- Minced garlic
- Smoked paprika
- Fresh thyme
- Chopped rosemary
- Sea salt
- Freshly ground black pepper
- Mix thoroughly until every potato is evenly coated.
- The oil should lightly cover every surface without pooling in the bowl.
Step 4: Begin Roasting
- Carefully remove the hot roasting tray from the oven.
- Spread the potatoes into a single layer.
- Leave small gaps between each piece.
- Avoid overcrowding, as it causes steaming rather than roasting.
- Return the tray to the oven.
- Roast for approximately 25 minutes.
Step 5: Prepare The Vegetables
- While the potatoes roast:
- Slice the red onion into wedges.
- Cut the red pepper into chunky strips.
- Leave cherry tomatoes whole.
- Roughly chop the parsley.
- Finely grate the lemon zest.
- Juice the lemon.
- Having everything prepared before the fish goes into the oven makes the final stages much easier.
Step 6: Prepare The Hake
- Pat the hake fillets completely dry using kitchen paper.
- Dry fish browns better and develops more flavour.
- Place the fillets onto a clean plate.
- Brush lightly with olive oil.
Season both sides with:
- Sea salt
- Black pepper
- Smoked paprika
- Lemon zest
- Allow the fish to rest while the potatoes continue roasting.
- This brief resting period helps the seasoning adhere more effectively.
Step 7: Add The Vegetables
After the potatoes have roasted for around 25 minutes:
- Remove the tray.
- Add the onions.
- Scatter over the peppers.
- Add the cherry tomatoes.
- Toss everything gently together.
- Return the tray to the oven.
- Roast for another 10 minutes.
- The vegetables should begin softening while retaining their vibrant colour.
Step 8: Position The Fish
- Carefully remove the roasting tray.
- Create spaces between the vegetables.
- Lay each hake fillet gently on top.
Scatter over:
- A little extra garlic
- Black olives (if using)
- A few thyme sprigs
- Drizzle lightly with olive oil.
- Finish with a squeeze of fresh lemon juice.
Step 9: Bake Until Perfectly Flaky
- Return everything to the oven.
Bake for approximately:
- 10–15 minutes, depending on the thickness of the fillets.
The fish is ready when:
- The flesh turns opaque.
- It flakes easily with a fork.
- It reaches an internal temperature of approximately 63°C.
- Avoid overcooking.
- Hake cooks surprisingly quickly and remains at its best while still beautifully moist.
Step 10: Add The Final Fresh Touches
- Remove the tray from the oven.
Scatter generously with:
- Fresh parsley
- Extra lemon zest
- Fresh oregano (optional)
Finish with:
- A final drizzle of quality extra virgin olive oil
- Freshly cracked black pepper
- The fresh herbs instantly brighten the entire dish.
Step 11: Serve Immediately
- Serve while everything is piping hot.
- Arrange each plate with:
- A generous hake fillet
- Crispy garlic roast potatoes
- Roasted vegetables
- Plenty of the delicious roasting juices
- Finish with fresh lemon wedges for squeezing over the fish just before eating.
- Every mouthful delivers the perfect balance of flaky fish, crispy potatoes and vibrant Mediterranean vegetables.
Notes
- Use ripe but firm avocados, so they hold their shape and add a creamy texture without becoming mushy.
- Choose lean chicken mince for a healthier burger, or use chicken thighs for a juicier result.
- Chill the burger patties for 20–30 minutes before cooking to help them stay firm.
- Cook the burgers until they reach an internal temperature of 75°C (165°F) for safe consumption.
- Lightly toast the burger buns to add extra flavour and prevent them from becoming soggy.
- Customise your Chicken and Avocado Burgers with your favourite toppings, such as cheddar cheese, pickled onions, jalapeños, bacon, or spicy mayo.
- For a lighter meal, serve the chicken patties in lettuce wraps instead of burger buns.
- Pair your Chicken and Avocado Burgers with sweet potato fries, coleslaw, grilled vegetables, or a fresh garden salad.
- Store leftover cooked patties in the refrigerator for up to 3 days or freeze them for up to 3 months.
- These Chicken and Avocado Burgers are perfect for meal prep, family dinners, barbecues, and quick weeknight meals.