Sweet, Sticky, Crispy Hake with Smoky Sweet Potato Wedges

Fish Friday fillets perfectly cooked before being glazed in a sweet sticky sauce served with spicy paprika coated sweet potatoes.

Serves 1-2
Prep: 10-15 min
Cook 30-50 min

Sweet, Sticky, Crispy Hake with Smoky Sweet Potato Wedges

Serves 1-2
Prep: 10-15 min
Cook 30-50 min

Fish Friday fillets perfectly cooked before being glazed in a sweet sticky sauce served with spicy paprika coated sweet potatoes.

Ingredients

For the sweet, sticky sauce:

3 tbsp tomato sauce
1 tsp paprika
1 tsp smoked paprika
1 tsp ground cumin
3 tbsp Worcestershire sauce
2 tbsp brown sugar
3 garlic cloves, finely grated
5 cm ginger, finely grated
4 tbsp brown vinegar

For the sweet potato wedges:

4 Orange sweet potatoes, cut into thin wedges
1 tbsp paprika
2 tsp smoked paprika
1 Lemon, zested and juiced
4 tbsp extra virgin olive oil
Salt and freshly ground black pepper to taste

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Method

For the sauce:

Heat all the ingredients for the sauce together, stirring until the sugar dissolved. 5 minutes before the fish is finished in the oven begin glazing it with the sauce, baste it at least twice.
While the sweet potatoes are in the oven prepare the sweet potatoes by combining the spices and lemon zest with the lemon juice and zest. Finish off the dressing with olive oil, salt and pepper. Add the sweet potatoes and coat well.
Add the sweet potatoes to a baking tray and place in the oven while the fish is cooking. Bake for about 30 minutes or until tender and slightly charred.
Serve the fish with the sweet potato wedges and lemon wedges on the side to cut through the sweet, flaky fish.

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How do I BAKE fish?

Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.