Roast hake with squash, carrot and almond purée

A quick and easy seasonal dinner using the best ingredients November has to offer. 


  • olive oil
  • 2 carrots, scrubbed and grated
  • 5 cloves garlic, lightly squashed
  • 400g butternut squash, seeded and chopped into 1.5cm cubes
  • 100g blanched almonds, toasted
  • 750g hake, cut into 4 fillets
  • a handful flaked almonds, toasted


  1. Heat the oven to 180C.
  2. Spread the grated carrot (in an even layer), the garlic, and the squash on a lined baking tray with foil and drizzle with oil. Season and roast for 30-40 minutes until soft and slightly caramelised.
  3. Blitz the almonds to a powder using a spice grinder. 
  4. Add the ground almonds, squash and carrot and garlic (out of skin) to a food processor and blitz into a puree. 
  5. Heat 2 tbsp oil in an ovenproof frying pan. Season the hake skin with sea salt and pop it down into the oil. After 5 seconds shake the pan so the skin doesn’t stick. Cook for 5 minutes and put in the oven for another 5 minutes or until the flesh separates easily.
  6. Serve with the Hake sitting on a bed of puree, top with flaked almonds and enjoy!
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