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!
Butternut - 250g
Onion - 1
Tomato - 1
Pitted Kalamata Olives - 20g
Capers - 10g
White Wine - 10ml
Garlic Clove - 1
Line-caught Hake Fillet - 1
NOMU Seafood Rub - 7.5ml
Piquanté Peppers - 20g
Fresh Oregano - 3g
Lemon Juice - 10ml
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!
Butternut - 500g
Onion - 1
Tomato - 1
Pitted Kalamata Olives - 40g
Capers - 20g
White Wine - 20ml
Garlic Clove - 1
Line-caught Hake Fillets - 2
NOMU Seafood Rub - 15ml
Piquanté Peppers - 40g
Fresh Oregano - 5g
Lemon Juice - 20ml
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!
Butternut - 750g
Onions - 2
Tomatoes - 3
Pitted Kalamata Olives - 60g
Capers - 30g
White Wine - 30ml
Garlic Cloves - 2
Line-caught Hake Fillets - 3
NOMU Seafood Rub - 22,5ml
Piquanté Peppers - 60g
Fresh Oregano - 8g
Lemon Juice - 30ml
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!
Butternut - 1kg
Onions - 2
Tomatoes - 2
Pitted Kalamata Olives - 80g
Capers - 40g
White Wine - 40ml
Garlic Cloves - 2
Line-caught Hake Fillets - 4
NOMU Seafood Rub - 30ml
Piquanté Peppers - 80g
Fresh Oregano - 10g
Lemon Juice - 40ml
Woolies Products in this dish
