NUTRITION

SERVINGS

INGREDIENTS

7 ounces Hake Fillet

1.5 medium White Potatoes

1 cup cubed Butternut Squash

1 tablespoon Extra Virgin Olive Oil

1 sprig Fresh Rosemary

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Slice the white potatoes into very thin rounds using a mandoline or sharp knife.

• 3

  Toss the potato slices with half of the olive oil, chopped rosemary, and a pinch of salt.

• 4

  Spread the potatoes in a single layer on the baking sheet and bake for 15-20 minutes until they are golden and crisp.

• 5

  While the chips bake, place the cubed butternut squash in a steamer basket over boiling water and steam for 10 minutes until tender.

• 6

  Pat the hake fillets completely dry with a paper towel and season both sides with salt and black pepper.

• 7

  Heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 8

  Place the hake in the skillet and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

• 9

  Serve the pan-seared hake immediately alongside the steamed butternut and the crispy herb potato chips.