Roast Hake with Butternut Squash Purée and Pickled Radish | olivemagazine
Try our roast hake with butternut squash purée and pickled radish. Our baked hake recipe is an easy recipe for hake fish fillets with quick pickled radishes
Ingredients
- mild 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 tsp honey
- ½ lemon juiced
- 75g radishes sliced
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