eCook Meal
Zevenwacht Hake & Pesto Peas
with butternut half-moons
A peacrumb-coated hake fillet is pan-fried until crispy and plated up with golden butternut half-moons and a Pesto Princess Basil Pesto-infused green pea mash. Served with an elevated and classy dip for this culinary classic, featuring delicate fresh dill and creamy yoghurt. Pour a glass (or two!) of the recommended Zevenwacht wine for the perfect meal pairing.
Serving guide
Choose your portion size.
ROASTED Butternut
Preheat the oven to 200°C. Spread out the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 25-30 minutes (flipping halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
COAT & CRUMB
Boil the kettle. Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the Cornflour (seasoned lightly), and one containing the crumb. Coat the fish in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Set aside.
PESTO Peas & DILL YOGHURT
In a bowl, loosen the pesto with olive oil until a drizzling consistency. Submerge the Peas in boiling water until plump and heated through, 2-3 minutes. Drain and add to the bowl with the loosened pesto. Mix in ½ the lemon juice (to taste) and season. Mash the pesto peas with a potato masher or fork and set aside. In a small bowl, combine ½ the dill, the yoghurt, the remaining lemon juice (to taste) and seasoning.
FAB Fish
Place a pan over medium-high heat with enough oil to cover the base. Fry the crumbed Fish until golden and cooked through, 2-3 minutes per side. Remove from the pan and drain on paper towel.
DILL-ICIOUS!
Plate the crispy Fish. Side with the roasted Butternut and the pesto peas. Serve with the creamy tangy dill sauce for dipping. Garnish with the remaining dill and enjoy, Chef!
ROASTED Butternut
Preheat the oven to 200°C. Spread out the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 25-30 minutes (flipping halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
COAT & CRUMB
Boil the kettle. Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the Cornflour (seasoned lightly), and one containing the crumb. Coat the fish in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Set aside.
PESTO Peas & DILL YOGHURT
In a bowl, loosen the pesto with olive oil until a drizzling consistency. Submerge the Peas in boiling water until plump and heated through, 2-3 minutes. Drain and add to the bowl with the loosened pesto. Mix in ½ the lemon juice (to taste) and season. Mash the pesto peas with a potato masher or fork and set aside. In a small bowl, combine ½ the dill, the yoghurt, the remaining lemon juice (to taste) and seasoning.
FAB Fish
Place a pan over medium-high heat with enough oil to cover the base. Fry the crumbed Fish until golden and cooked through, 2-3 minutes per side. Remove from the pan and drain on paper towel.
DILL-ICIOUS!
Plate the crispy Fish. Side with the roasted Butternut and the pesto peas. Serve with the creamy tangy dill sauce for dipping. Garnish with the remaining dill and enjoy, Chef!
ROASTED Butternut
Preheat the oven to 200°C. Spread out the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 30-35 minutes (flipping halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
COAT & CRUMB
Boil the kettle. Whisk 2 eggs in a bowl. Prepare two shallow dishes: one containing the Cornflour (seasoned lightly), and one containing the crumb. Coat the fish in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each piece of fish. Set aside.
PESTO Peas & DILL YOGHURT
In a bowl, loosen the pesto with olive oil until a drizzling consistency. Submerge the Peas in boiling water until plump and heated through, 2-3 minutes. Drain and add to the bowl with the loosened pesto. Mix in ½ the lemon juice (to taste) and season. Mash the pesto peas with a potato masher or fork and set aside. In a small bowl, combine ½ the dill, the yoghurt, the remaining lemon juice (to taste) and seasoning.
FAB Fish
Place a pan over medium-high heat with enough oil to cover the base. Fry the crumbed Fish until golden and cooked through, 2-3 minutes per side. You may need to do this step in batches. Remove from the pan and drain on paper towel.
DILL-ICIOUS!
Plate the crispy Fish. Side with the roasted Butternut and the pesto peas. Serve with the creamy tangy dill sauce for dipping. Garnish with the remaining dill and enjoy, Chef!
ROASTED Butternut
Preheat the oven to 200°C. Spread out the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 30-35 minutes (flipping halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
COAT & CRUMB
Boil the kettle. Whisk 2 eggs in a bowl. Prepare two shallow dishes: one containing the Cornflour (seasoned lightly), and one containing the crumb. Coat the fish in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each piece of fish. Set aside.
PESTO Peas & DILL YOGHURT
In a bowl, loosen the pesto with olive oil until a drizzling consistency. Submerge the Peas in boiling water until plump and heated through, 2-3 minutes. Drain and add to the bowl with the loosened pesto. Mix in ½ the lemon juice (to taste) and season. Mash the pesto peas with a potato masher or fork and set aside. In a small bowl, combine ½ the dill, the yoghurt, the remaining lemon juice (to taste) and seasoning.
FAB Fish
Place a pan over medium-high heat with enough oil to cover the base. Fry the crumbed Fish until golden and cooked through, 2-3 minutes per side. You may need to do this step in batches. Remove from the pan and drain on paper towel.
DILL-ICIOUS!
Plate the crispy Fish. Side with the roasted Butternut and the pesto peas. Serve with the creamy tangy dill sauce for dipping. Garnish with the remaining dill and enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R82.62
for 4 servings · R20.65 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Low Fat Plain Yoghurt needs 125 mlAyrshire Low Fat Black Cherry Drinking Yoghurt 300 ml 300 ml at R21.99 · 42% of packR9.16
-
Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R31.99 · 12% of packR3.84
-
Peas needs 240 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 32% of packR13.76
-
Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
-
Cornflour needs 40 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
-
Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R67.99 · 1% of packR0.87
Not in the Woolies basket — source these elsewhere:
- Line-caught Hake Fillets
- Pesto Princess Basil Pesto
- Pea Crumb
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Zevenwacht Hake & Pesto Peas?
The preparation time for Zevenwacht Hake & Pesto Peas with butternut half-moons is between 25 and 45 minutes.
What is the total time required to make Zevenwacht Hake & Pesto Peas with butternut half-moons?
The total time required to make Zevenwacht Hake & Pesto Peas with butternut half-moons is between 40 and 60 minutes.
How many servings does Zevenwacht Hake & Pesto Peas provide?
4 servings
What are the main ingredients in Zevenwacht Hake & Pesto Peas?
Butternut, Cornflour, Fish, Fresh Dill, Lemon Juice, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Low Fat Plain Yoghurt, Pea Crumb, Peas, Pesto Princess Basil Pesto
What is the nutritional information of Zevenwacht Hake & Pesto Peas?
Calories: 574, Carbs: 58 grams, Fat: grams, Protein: 40.5 grams, Sugar: 10.5 grams, Salt: 399 grams
How do I prepare Zevenwacht Hake & Pesto Peas?
DILL-ICIOUS!: Plate the crispy fish. Side with the roasted butternut and the pesto peas. Serve with the creamy tangy dill sauce for dipping. Garnish with the remaining dill and enjoy, Chef! FAB FISH: Place a pan over medium-high heat with enough oil to cover the base. Fry the crumbed fish until golden and cooked through, 2-3 minutes per side. Remove from the pan and drain on paper towel. PESTO PEAS & DILL YOGHURT: In a bowl, loosen the pesto with olive oil until a drizzling consistency. Submerge the peas in boiling water until plump and heated through, 2-3 minutes. Drain and add to the bowl with the loosened pesto. Mix in ½ the lemon juice (to taste) and season. Mash the pesto peas with a potato masher or fork and set aside. In a small bowl, combine ½ the dill, the yoghurt, the remaining lemon juice (to taste) and seasoning. COAT & CRUMB: Boil the kettle. Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the cornflour (seasoned lightly), and one containing the crumb. Coat the fish in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Set aside. ROASTED BUTTERNUT: Preheat the oven to 200°C. Spread out the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 25-30 minutes (flipping halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Zevenwacht Hake & Pesto Peas?
Butternut, Cornflour, Fish, Fresh Dill, Lemon Juice, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Low Fat Plain Yoghurt, Pea Crumb, Peas, Pesto Princess Basil Pesto
How many calories does Zevenwacht Hake & Pesto Peas have?
574 calories
How much fat content does Zevenwacht Hake & Pesto Peas have?
grams