Comments Off on Cornish Hake with Pancetta Potatoes and Spinach

Servings 2
Calories 808 kcal
Prep Time20 mins
Cook Time12 mins
Total Time32 mins

Ingredients
 

  • 200 g pancetta, cut into ½ cm cubes
  • 2 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 2 medium potatoes, cooked whole in then skins, then cooled, sliced
  • 4 briquettes frozen spinach, defrosted
  • 500 g Cornish hake
  • 2 tbsp plain flour
  • 1 pinch ground pepper
  • 2 tbsp vegetable oil

Instructions
 

  • Heat a medium-sized pan and add the pancetta and oil and cook for a few minutes.
  • Add the onions and cook for a further 2-3 minutes.
  • Meanwhile, heat some oil and dust the hake with a little ground pepper and flour.
  • Gently cook skin side up for 3-4 minutes depending on the thickness of the fillet.
  • Back to the pancetta add a few slices of the potatoes and warm through on both sides, then add the spinach, then cover with foil and just warm through.
  • Turn the hake over and cook for a few minutes depending on the thickness of the fish.
  • Serve in deep bowls with the hake on top of the potatoes.
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Nutrition Facts
Cornish Hake with Pancetta Potatoes and Spinach
Amount per Serving
Calories
808
% Daily Value*
Fat
 
40
g
62
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
17
g
Cholesterol
 
66
mg
22
%
Sodium
 
864
mg
38
%
Potassium
 
2103
mg
60
%
Carbohydrates
 
50
g
17
%
Fiber
 
6
g
25
%
Sugar
 
4
g
4
%
Protein
 
61
g
122
%
Vitamin A
 
277
IU
6
%
Vitamin C
 
46
mg
56
%
Calcium
 
150
mg
15
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword fish, potato, spinach
Course Fish, Main Course
Cuisine ITV This Morning, Spring
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