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© NGV mbH, Photo: TLC Fotostudio
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Recipe of: © Monsieur Cuisine

Marinated hake with lemon and coriander potatoes

MC connect
4 portions
Ready in: 1:25 h
Preparation time: 35 min.
Created on: 12.05.2020
Last changes: 07.09.2020


  • 4 hake fillets (130 g each; alternatively cod or rosefish)
  • 1 bunch of coriander (30 g)
  • 1 red chilli pod (10 g)
  • 2 garlic cloves
  • 1 piece ginger (2 cm)
  • Strips of peel of ½ untreated lemon
  • 150 ml olive oil at room temperature
  • ½ tsp ground coriander seeds


  • 800 g waxy potatoes
  • 1 tsp salt
  • juice of 3 lemons (240 g)


  • 1 oven roasting bag
  • 4 dashes of lemon juice
  • 4 pinches of salt
  • lemon wedges to serve


Per portion:

  • calorific value
    2554 kj / 610 kcal
  • protein: 27 g
  • carbohydrates: 35 g
  • fat: 39 g
Preparation time
35 min.
Ready in
1:25 h
  1. Rinse the fish under cold running water and pat dry with kitchen paper. Wash the coriander, shake dry carefully and remove the stalks. Put the leaves in the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Then decant.
  2. Halve the chilli and deseed, wash inside and out and remove the stem. Place in the blender jug. Peel the garlic and the ginger. Cut the ginger into quarters. Place the garlic, ginger and lemon peel in the blender jug with the chilli pod and, with the measuring beaker in place, chop for 5 seconds/speed setting 7. Use the spatula to scrape the pieces down the inside of the blender jug.
  3. Add the room-temperature olive oil, ground coriander seeds and 20 g coriander leaves and, with the measuring beaker in place, stir everything with the reverse button/15 seconds/speed setting 2. Spread 3 tablespoons of the marinade on the base of an ovenproof dish, which should be just big enough for the fish fillets to fit next to each other. Place the fish in the dish and pour on the remaining marinade. Cover the dish with cling film and marinate the fish for 30 minutes.
  4. In the meantime, peel and wash the potatoes, cut into halves or quarters, depending on their size, and arrange in the cooking pot. Pour 500 ml cold water into the blender jug and add 1 teaspoon of salt and the lemon juice. Attach the cooking pot holding the potatoes.
  5. Tie the oven bag on one side. Lift the fish out of the marinade and place the pieces next to each other in the oven bag. Carefully close the second opening and place the oven bag in the deep steamer basket so that a few holes on the left and right are not blocked and the steam can circulate. Place the lid on top, close the blender jug with the steamer attachment and cook everything with the steamer button.
  6. Remove the steamer attachment, lift the cooking pot out of the blender jug and let the steam on the potatoes evaporate a little, then mix with the remaining coriander leaves. Carefully open the oven bag.
  7. Arrange the potatoes on plates and place one fish fillet on each plate. Drizzle each fish with 1 dash of lemon juice, sprinkle on 1 pinch of salt and serve garnished with lemon wedges.



This fish dish tastes delicious made on a barbecue in the summer. In this case, after marinading, remove the pieces of marinade from the fish so that they do not burn when barbecueing. Barbecue the fish on a hot grill on each side for 2 minutes, brushing them regularly with the spiced oil. Baked potato wedges go very well with this dish.

If you like coriander, add another 10 g to the potatoes.

If you don’t have an oven bag, you could put the fish in a parcel made of baking paper instead. Make sure that the marinade can’t run out and the steam can circulate.




Bon appétit with Monsieur Cuisine