Citrus Paprika Hake with Smashed Potatoes and Blistered Green Beans

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Wash the baby potatoes and place them in a pot with water and a pinch of salt. Boil for 15 minutes, or until tender when pierced.

2. 2

   While the potatoes cook, mix in a bowl 2 tablespoons / 30 ml olive oil, the lemon zest, 2 tablespoons / 30 ml lemon juice, 2 grated garlic cloves, the sweet paprika, dried oregano, red pepper flakes, half of the salt, and the black pepper.

3. 3

   Pat the hake fillets dry with paper towels and coat them with the lemon-paprika mixture. Let them rest while you prepare the vegetables.

4. 4

   Drain the potatoes and place them on a large baking sheet. Gently smash them with the bottom of a glass or a spatula. Drizzle 1 tablespoon / 15 ml olive oil over the potatoes, add a pinch of salt, and roast for 20 minutes at 220 °C / 425 °F.

5. 5

   On another section of the same baking sheet, or on a second sheet, toss the green beans with 1 tablespoon / 15 ml olive oil, the 2 chopped garlic cloves, and a pinch of salt. Add the green beans to the oven when the potatoes have roasted for 10 minutes, and roast everything 10 minutes more at 220 °C / 425 °F.

6. 6

   Remove the baking sheet from the oven, toss the green beans, and make space for the hake fillets. Place the hake on the sheet and scatter small pieces of butter over the fish. Roast for 8 to 10 minutes at 220 °C / 425 °F, until the hake is opaque and flakes easily.

7. 7

   Take the tray out of the oven and sprinkle the fresh parsley over the hake, potatoes, and green beans. Taste and adjust with more salt or black pepper if needed.

8. 8

   Serve the citrus paprika hake hot with the smashed potatoes and blistered green beans, spooning the pan juices over everything.