Serves 4


  • 500g potatoes, peeled and quartered
  • 60ml cream
  • 20g butter
  • 1 box Sea Harvest Hake Petite, defrosted
  • Olive oil
  • 250ml Panko bread crumbs
  • 80ml melted butter
  • 30ml parsley, finely chopped
  • 1 clove garlic, crushed
  • Juice and zest of 1 lemon
  • Salt and Pepper
  • 1 packet Findus Farmhand Mix
  • 50g Butter


Place potatoes into a pot of cold water, and bring up to the boil. Cook until potatoes are soft. Drain.
Mash potatoes along with the cream and butter. Season well with salt and pepper.
Mix the panko, melted butter, parsley, garlic, and lemon juice and zest in a small bowl. Season well with salt and pepper.
Heat a little olive oil in a non stick, oven proof pan, and pan fried hake skin side up until golden. Turnover and remove from the heat. Divide the crumb between the pieces of hake and pile on top. Place the hake under a preheated grill until golden and cooked through.
In the meantime bring a pot of water to the boil and blanch the vegetables for 1 minute. Drain them and mix through the butter.
Serve the Crusted Hake and Findus Farmhand Mix on a bed of mashed potatoes.

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