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Nadiya Hussain’s Hoop Fish Bake

Nadiya Hussain's easy fish traybake recipe made with family-favourite spaghetti hoops is a midweek saviour and a great one for kids. This doubled-up recipe means you can save one in the freezer for a busy weeknight.

From the book

Nadiya Hussain


This is something I used to cook for my kids when they were much younger, and I still make it sometimes among the floods of recipes that I test. I don’t like spaghetti hoops as they are, neat out of the tin, but I can really appreciate their sweetness and ability to bulk out a dish when they are mixed with other things. So this is exactly that – lots of white fish, mixed with a few vegetable-drawer staples and canned hoops and topped with breadcrumbs. If you’re making one of these it’s worth making two, as we do here, so that one can sit in your freezer until next time.

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2 x 380g pollock fillets, defrosted and chopped into bite-size chunks
10 cherry tomatoes, halved, or 2 tomatoes, chopped
3 spring onions, finely chopped
2 red chillies, thinly sliced
7 broccoli florets, chopped roughly (or you could use frozen defrosted broccoli, with all the moisture squeezed out)
1 tsp salt
1 tsp smoked paprika
2 x 385g tins spaghetti hoops, drained
For the breadcrumb topping:
4 small slices or 2 large slices bread (approx. 100g)
1 tsp garlic granules
½ tsp salt
3 tbsp olive oil

Essential kit

You will need: two oven- and freezer-safe dishes, approx. 20cm x 26cm.


Have two oven- and freezer-safe dishes, approx. 20cm x 26cm, at the ready. I like to use the ones that have plastic lids.

Preheat the oven to 180°C/fan 160°C.

Start by putting the fish into a bowl – if there is too much liquid, squeeze out any extra water by hand so the dish doesn’t end up being too wet.

Add the chopped tomatoes, spring onions, chillies and broccoli and mix together. Stir in the salt and paprika, then mix in the drained hoops.

Divide the mixture equally between the two dishes and level the top.

To make the breadcrumb topping, put the bread, garlic granules, salt and oil into a food processor and whiz until you have fine crumbs. Top each dish with half the breadcrumbs and bake for 30 minutes.

Serve one dish as soon as it comes out of the oven, and leave the other one to cool completely, then cover and freeze.


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From the book: Time To Eat

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