Fresh hake is grilled with butter and spice whilst being gently grilled to flaky perfection. It is served alongside roasted butternut, tomato and piquanté peppers, in addition to capers & olives to add some Sicilian flair! Sprinkled with fragrant oregano and a squeeze of lemon juice, freshness is the name of the game.
Sicilian Veggies & Hake
Sicilian Veggies & Hake
with olives & fresh oregano
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Butternut
- Capers
- Fish
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- NOMU Seafood Rub
- Onion
- Onions
- Piquanté Peppers
- Pitted Kalamata Olives
- Tomato
- Tomatoes
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
SICILIAN-STYLE VEGGIES
Preheat the oven to 200°C. Spread the Butternut pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
Capers & OLIVES
When the roast has 15-20 minutes remaining, remove the tray from the oven. Toss through the Tomato wedges, halved olives, the drained Capers, the wine, and the grated garlic to the tray. Return to the oven to roast for the remaining time.
FLAKY HAKEY
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with a paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. In the final minute, baste the hake with the NOMU rub. Remove from the pan and season.
SICILIAN FEAST!
Dish up the Sicilian-style veg with the flaky spiced hake and scatter over the piquanté peppers. Garnish with the picked oregano and drizzle the lemon juice. Well done, Chef!
SICILIAN-STYLE VEGGIES
Preheat the oven to 200°C. Spread the Butternut pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
Capers & OLIVES
When the roast has 15-20 minutes remaining, remove the tray from the oven. Toss through the Tomato wedges, halved olives, the drained Capers, the wine, and the grated garlic to the tray. Return to the oven to roast for the remaining time.
FLAKY HAKEY
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with a paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. In the final minute, baste the hake with the NOMU rub. Remove from the pan and season.
SICILIAN FEAST!
Dish up the Sicilian-style veg with the flaky spiced hake and scatter over the piquanté peppers. Garnish with the picked oregano and drizzle the lemon juice. Well done, Chef!
SICILIAN-STYLE VEGGIES
Preheat the oven to 200°C. Spread the Butternut pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
Capers & OLIVES
When the roast has 15-20 minutes remaining, remove the trays from the oven. Toss through the Tomato wedges, halved olives, the drained Capers, the wine, and the grated garlic to the tray. Return to the oven to roast for the remaining time.
FLAKY HAKEY
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with a paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. In the final minute, baste the hake with the NOMU rub. Remove from the pan and season.
SICILIAN FEAST!
Dish up the Sicilian-style veg with the flaky spiced hake and scatter over the piquanté peppers. Garnish with the picked oregano and drizzle the lemon juice. Well done, Chef!
SICILIAN-STYLE VEGGIES
Preheat the oven to 200°C. Spread the Butternut pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
Capers & OLIVES
When the roast has 15-20 minutes remaining, remove the trays from the oven. Toss through the Tomato wedges, halved olives, the drained Capers, the wine, and the grated garlic to the tray. Return to the oven to roast for the remaining time.
FLAKY HAKEY
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with a paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. In the final minute, baste the hake with the NOMU rub. Remove from the pan and season.
SICILIAN FEAST!
Dish up the Sicilian-style veg with the flaky spiced hake and scatter over the piquanté peppers. Garnish with the picked oregano and drizzle the lemon juice. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Sicilian Veggies & Hake?
The preparation time for Sicilian Veggies & Hake with olives & fresh oregano is between 15 and 30 minutes.
What is the total time required to make Sicilian Veggies & Hake with olives & fresh oregano?
The total time required to make Sicilian Veggies & Hake with olives & fresh oregano is between 35 and 50 minutes.
How many servings does Sicilian Veggies & Hake provide?
4 servings
What are the main ingredients in Sicilian Veggies & Hake?
Butternut, Capers, Fish, Fresh Oregano, Garlic Clove, Garlic Cloves, Lemon Juice, Line-caught Hake Fillet, Line-caught Hake Fillets, NOMU Seafood Rub, Onion, Onions, Piquanté Peppers, Pitted Kalamata Olives, Tomato, Tomatoes, White Wine
What is the nutritional information of Sicilian Veggies & Hake?
Calories: 406, Carbs: 49 grams, Fat: grams, Protein: 29.8 grams, Sugar: 16.4 grams, Salt: 1047 grams
How do I prepare Sicilian Veggies & Hake?
SICILIAN FEAST!: Dish up the Sicilian-style veg with the flaky spiced hake and scatter over the piquanté peppers. Garnish with the picked oregano and drizzle the lemon juice. Well done, Chef! CAPERS & OLIVES: When the roast has 15-20 minutes remaining, remove the tray from the oven. Toss through the tomato wedges, halved olives, the drained capers, the wine, and the grated garlic to the tray. Return to the oven to roast for the remaining time. FLAKY HAKEY: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with a paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. In the final minute, baste the hake with the NOMU rub. Remove from the pan and season. SICILIAN-STYLE VEGGIES: Preheat the oven to 200°C. Spread the butternut pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
What should be prepared from my kitchen to make Sicilian Veggies & Hake?
Butternut, Capers, Fish, Fresh Oregano, Garlic Clove, Garlic Cloves, Lemon Juice, Line-caught Hake Fillet, Line-caught Hake Fillets, NOMU Seafood Rub, Onion, Onions, Piquanté Peppers, Pitted Kalamata Olives, Tomato, Tomatoes, White Wine
How many calories does Sicilian Veggies & Hake have?
406 calories
How much fat content does Sicilian Veggies & Hake have?
grams
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