Sweet potatoes are covered in a tasty NOMU Italian Rub before being roasted to golden perfection. They are served alongside a hard cheese & panko-crumbed hake fillet, and fresh salad leaves. A dill & lemon yoghurt adds a fresh touch!
Italian-style Cheese-crumbed Hake
Italian-style Cheese-crumbed Hake
with sweet potato & a dill yoghurt
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Cheesy Crumb
- Fish
- Fresh Dill
- Lemon Juice
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Low Fat Plain Yoghurt
- NOMU Italian Rub
- Radish
- Salad Leaves
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
SWEET POTATO CHUNKS
Preheat the oven to 220°C. Rinse and cut the sweet potato into bite-sized pieces. Spread the sweet potato pieces on a roasting tray in a single layer. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy on the outside and soft on the inside, 20-25 minutes (shifting halfway).
QUICK PREP
Rinse the dill, the salad leaves, and the radish. Roughly chop the dill and roughly shred the salad leaves. Thinly slice the radish. In a small bowl, combine the yoghurt, ½ the chopped dill, the lemon juice, and seasoning.
CHEESE CRUMB
When the sweet potato pieces reach the halfway mark, pat the hake dry with paper towel. Place skin-side down on a lightly greased baking tray. Coat in oil, season, and top with the cheesy crumb. Bake in the hot oven until cooked through and golden, 15-20 minutes. Dress the shredded salad leaves and the radish rounds with a drizzle of olive oil and seasoning.
DIG IN!
Plate up the roasted sweet potato pieces. Side with the crumbed hake and the dressed salad. Dollop over the dill yoghurt and garnish with the remaining dill. Great job, Chef!
Sweet Potato - 250g
NOMU Italian Rub - 7,5ml
Fresh Dill - 3g
Salad Leaves - 20g
Radish - 20g
Low Fat Plain Yoghurt - 50ml
Lemon Juice - 10ml
Line-caught Hake Fillet - 1
Cheesy-crumb - 40ml
SWEET POTATO CHUNKS
Preheat the oven to 220°C. Rinse and cut the sweet potato into bite-sized pieces. Spread the sweet potato pieces on a roasting tray in a single layer. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy on the outside and soft on the inside, 20-25 minutes (shifting halfway).
QUICK PREP
Rinse the dill, the salad leaves, and the radish. Roughly chop the dill and roughly shred the salad leaves. Thinly slice the radish. In a small bowl, combine the yoghurt, ½ the chopped dill, the lemon juice, and seasoning.
CHEESE CRUMB
When the sweet potato pieces reach the halfway mark, pat the hake dry with paper towel. Place skin-side down on a lightly greased baking tray. Coat in oil, season, and top with the cheesy crumb. Bake in the hot oven until cooked through and golden, 15-20 minutes. Dress the shredded salad leaves and the radish rounds with a drizzle of olive oil and seasoning.
DIG IN!
Plate up the roasted sweet potato pieces. Side with the crumbed hake and the dressed salad. Dollop over the dill yoghurt and garnish with the remaining dill. Great job, Chef!
Sweet Potato - 500g
NOMU Italian Rub - 15ml
Fresh Dill - 5g
Salad Leaves - 40g
Radish - 40g
Low Fat Plain Yoghurt - 100ml
Lemon Juice - 20ml
Line-caught Hake Fillets - 2
Cheesy-crumb - 80ml
SWEET POTATO CHUNKS
Preheat the oven to 220°C. Rinse and cut the sweet potato into bite-sized pieces. Spread the sweet potato pieces on a roasting tray in a single layer. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy on the outside and soft on the inside, 25-30 minutes (shifting halfway).
QUICK PREP
Rinse the dill, the salad leaves, and the radish. Roughly chop the dill and roughly shred the salad leaves. Thinly slice the radish. In a small bowl, combine the yoghurt, ½ the chopped dill, the lemon juice, and seasoning.
CHEESE CRUMB
When the sweet potato pieces reach the halfway mark, pat the hake dry with paper towel. Place skin-side down on a lightly greased baking tray. Coat in oil, season, and top with the cheesy crumb. Bake in the hot oven until cooked through and golden, 15-20 minutes. Dress the shredded salad leaves and the radish rounds with a drizzle of olive oil and seasoning.
DIG IN!
Plate up the roasted sweet potato pieces. Side with the crumbed hake and the dressed salad. Dollop over the dill yoghurt and garnish with the remaining dill. Great job, Chef!
Sweet Potato - 750g
NOMU Italian Rub - 22,5ml
Fresh Dill - 8g
Salad Leaves - 60g
Radish - 60g
Low Fat Plain Yoghurt - 150ml
Lemon Juice - 30ml
Line-caught Hake Fillets - 3
Cheesy-crumb - 120ml
SWEET POTATO CHUNKS
Preheat the oven to 220°C. Rinse and cut the sweet potato into bite-sized pieces. Spread the sweet potato pieces on a roasting tray in a single layer. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy on the outside and soft on the inside, 25-30 minutes (shifting halfway).
QUICK PREP
Rinse the dill, the salad leaves, and the radish. Roughly chop the dill and roughly shred the salad leaves. Thinly slice the radish. In a small bowl, combine the yoghurt, ½ the chopped dill, the lemon juice, and seasoning.
CHEESE CRUMB
When the sweet potato pieces reach the halfway mark, pat the hake dry with paper towel. Place skin-side down on a lightly greased baking tray. Coat in oil, season, and top with the cheesy crumb. Bake in the hot oven until cooked through and golden, 15-20 minutes. Dress the shredded salad leaves and the radish rounds with a drizzle of olive oil and seasoning.
DIG IN!
Plate up the roasted sweet potato pieces. Side with the crumbed hake and the dressed salad. Dollop over the dill yoghurt and garnish with the remaining dill. Great job, Chef!
Sweet Potato - 1kg
NOMU Italian Rub - 30ml
Fresh Dill - 10g
Salad Leaves - 80g
Radish - 80g
Low Fat Plain Yoghurt - 200ml
Lemon Juice - 40ml
Line-caught Hake Fillets - 4
Cheesy-crumb - 170ml
Woolies Products in this dish
