Name: Basil Seasoned Hake with Baby Spear Asparagus and Spring Onion Mash
Prep time: 7 min
Cook time: 20 min
Total time: 27 min
Yield: 2 servings
Cuisine: Bake
Ingredients: 2 hake frozen fillets; 2 tin foil squares; dried basil; olive oil basil infused; herbal salt; freshly ground black pepper; asparagus; 2 potatoes large; spring onions; lemon juice only

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Ingredients (10)

2	hake — frozen fillets
2	tin foil — squares
	dried basil
	olive oil — basil infused
	herbal salt
	freshly ground black pepper
	asparagus
2	potatoes — large
	spring onions
	lemon — juice only

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Method:

Heat oven to 200 degrees Celsius.

Peel potatoes, cut into small pieces and put onto boil.

When potatoes are almost done, add the chopped spring onions to the water.

Tear 2 squares of tin foil.

Place a piece of hake on each square, sprinkle with dried basil, herbal salt and dribble some basil infused olive oil over it.

Fold up into a parcel and place fish in the oven for 10 – 15 minutes (don’t overcook).

Blend potatoes and spring onions in a blender with a glug of basil infused olive oil, squeeze of lemon juice, sprinkle of herbal salt and black pepper.

Put the asparagus spears onto boil for a few minutes.

Once done squeeze over lemon juice, a little basil oil and herbal salt.

Place all ingredients on a plate and serve with the juices from the fish drizzled over.

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