Donegal Catch Chunky hake, caper salsa, sauté potatoes and tenderstem broccoli

Chunky Hake with Caper Salsa, Potatoes and Tenderstem Broccoli

Enjoy our NEW Irish caught Chunky Irish Hake with some roasted potato cubes, tenderstem broccoli and caper salsa that is lip-smackingly delicious and very easy to make for dinner or a weekend lunch.
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2 Donegal Catch Chunky Hake fillets

359 grams waxy potatoes, peeled and cubed

2 sprigs fresh rosemary, chopped

olive oil

3 cloves of garlic, skins left on, bashed with the back of a knife

For the caper salsa:

3 tablespoons capers, roughly chopped

¼ white onion, finely chopped

Juice and zest of ½ a lemon

Large handful of fresh parsley

50 ml extra virgin olive oil

Salt and freshly ground black pepper

200 grams tenderstem broccoli, to serve


  1. Preheat oven to 200 C / 180 C fan.
  2. Place potato cubes in large pan of cold, salted water and bring to a boil. Boil for 2 minutes then drain and allow to steam for a few minutes.
  3. Place the olive oil in a large roasting tin and put into the oven for 5 minutes to heat. Once hot add the heat garlic, potatoes, rosemary and some seasoning. Toss together until well-coated then place into the oven for 15 minutes. After 15 minutes stir the potatoes to ensure they aren’t sticking and add the Donegal Catch Chunky Hake fillets. Cook for a further 20 minutes.
  4. Whilst the potato and fish roast, make the caper salsa. Mix the chopped capers, onion, lemon juice and zest, parsley, olive oil and pepper together in a bowl and set aside.
  5. 5 minutes before the fish is done, cook the tenderstem broccoli in boiling, salted water for 4 minutes until tender. Serve the fish, potatoes and broccoli with the caper salsa to drizzle over.

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