Name: Crisp & Chunky hake on crushed mustard-and-herb potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Family
Ingredients: 4 Sea Harvest Crisp & Chunky; 3 tbsp butter; 3 tbsp wholegrain mustard; 2 tbsp baby capers; 1 tbsp red wine vinegar; A small handful of fresh dill chopped; A small handful of chives chopped; sea salt and freshly ground black pepper

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Ingredients (8)

4	Sea Harvest Crisp & Chunky
3 tbsp	butter
3 tbsp	wholegrain mustard
2 tbsp	baby capers
1 tbsp	red wine vinegar
A small handful of	fresh dill — chopped
A small handful of	chives — chopped
	sea salt and freshly ground black pepper

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Method:

Preheat the oven to 180ºC. Lay the frozen Crisp & Chunky fillets on a baking tray. Place into the oven to cook until golden brown.

Add the baby potatoes to a medium-sized pot of salted water and bring to a boil. Simmer the potatoes for 10–15 minutes until soft. Drain the potatoes and then return them to the pot and leave to steam for 2 minutes to get rid of any excess moisture. Use a fork to roughly crush the potatoes, but do not squash them completely.

Add the butter, mustard, capers, vinegar and herbs, and mix to combine. Season to taste with salt and freshly ground black pepper. Serve the Crisp & Chunky fillets on top of a bed of crushed mustard potatoes.