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Recipe: Hake with sweet potato

21 March 2017 at 09:29


Fillet of Hake with sweet potato mash, spinach and a sundried tomato mustard dressing. It’s the vibrancy of the colours in this dish which make it a good winter one, and help the transition to spring! Any greens will do but spinach has such a great colour and wilts quickly. Sun dried tomatoes make a colourful dressing. Try adding capers instead of mustard. Hake is good just now but this dish works well with cod and haddock.


4 fillets of hake
500g sweet potato
500g white potato such as Maris Piper or Duke of York
2 tblsp semi sundried tomatoes
2 tsp Trotter’s wholegrain mustard
Tsp balsamic or wine vinegar
Cold pressed rapeseed oil
A few handfuls baby spinach


  1. Cook the potatoes together and mash in the normal way. Allow to cool, season and form into patties.
  2. Roll in breadcrumbs and fry in oil and butter to brown all over and heat through, set aside to keep warm.
  3. Turn the oven to 180C. Place the fish fillets on a metal sheet season and brush with oil and roast for 10 minutes.
  4. Roughly chop the tomatoes and mix together with the mustard and a little balsamic vinegar, add the oil to form a thick dressing.
  5. Wilt the spinach in a pan with a little butter, place the patties on four plates place the spinach on top and the fish on top of that. Place the dressing either in blobs or as a drizzle round the plates. Serve.


Recipe by Christopher Trotter

Food photography by Caroline Trotter