This mouth-wateringly creamy & saucy hake with a kick of spiciness will have you hooked! Loaded orzo with roasted butternut chunks & fresh parsley completes this winner of a dinner.
Spicy Creamy Hake
Spicy Creamy Hake
with orzo, roasted butternut & fresh parsley
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butternut
- Fish
- Fresh Chilli
- Fresh Chillies
- Fresh Cream
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- NOMU Spanish Rub
- Onion
- Orzo Pasta
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crispy, 25-30 minutes (shifting halfway).
OR-ZO GOOD!
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FLIPPING GOOD FISH
When the butternut has 15-20 minutes remaining, place a pan over medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, until crispy and golden, 3-4 minutes. Flip and fry the other side until browned but not cooked through, 2-3 minutes. Remove from the pan.
SPICY, CREAMY & DREAMY
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 2-3 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the sliced chilli (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cream and 50ml of water. Simmer until slightly thickened, 3-4 minutes.
HOOKED ON HAKE
Once the sauce has thickened, add the browned hake and simmer until cooked through, 1-2 minutes. Add a squeeze of lemon juice and season.
FINAL FLAIR
Add the roasted butternut and ½ the chopped parsley to the cooked orzo. Mix until combined.
INDULGE!
Plate up the loaded orzo. Top with the hake and the creamy sauce. Sprinkle over the remaining parsley. Garnish with a lemon wedge. Well done, Chef!
Butternut - 250g
Orzo Pasta - 75ml
Line-caught Hake Fillet - 1
Onion - 1
Garlic Clove - 1
NOMU Spanish Rub - 10ml
Fresh Chilli - 1
Fresh Cream - 50ml
Lemon - 1
Fresh Parsley - 3g
BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crispy, 25-30 minutes (shifting halfway).
OR-ZO GOOD!
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FLIPPING GOOD FISH
When the butternut has 15-20 minutes remaining, place a pan over medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, until crispy and golden, 3-4 minutes. Flip and fry the other side until browned but not cooked through, 2-3 minutes. Remove from the pan.
SPICY, CREAMY & DREAMY
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 2-3 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the sliced chilli (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cream and 80ml of water. Simmer until slightly thickened, 3-4 minutes.
HOOKED ON HAKE
Once the sauce has thickened, add the browned hake and simmer until cooked through, 1-2 minutes. Add a squeeze of lemon juice and season.
FINAL FLAIR
Add the roasted butternut and ½ the chopped parsley to the cooked orzo. Mix until combined.
INDULGE!
Plate up the loaded orzo. Top with the hake and the creamy sauce. Sprinkle over the remaining parsley. Garnish with a lemon wedge. Well done, Chef!
Butternut - 500g
Orzo Pasta - 150ml
Line-caught Hake Fillets - 2
Onion - 1
Garlic Clove - 1
NOMU Spanish Rub - 20ml
Fresh Chilli - 1
Fresh Cream - 100ml
Lemon - 1
Fresh Parsley - 5g
BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crispy, 30-35 minutes (shifting halfway).
OR-ZO GOOD!
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FLIPPING GOOD FISH
When the butternut has 15-20 minutes remaining, place a pan over medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, until crispy and golden, 3-4 minutes. Flip and fry the other side until browned but not cooked through, 2-3 minutes. Remove from the pan.
SPICY, CREAMY & DREAMY
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 2-3 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the sliced chilli (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cream and 120ml of water. Simmer until slightly thickened, 3-4 minutes.
HOOKED ON HAKE
Once the sauce has thickened, add the browned hake and simmer until cooked through, 1-2 minutes. Add a squeeze of lemon juice and season.
FINAL FLAIR
Add the roasted butternut and ½ the chopped parsley to the cooked orzo. Toss until combined.
INDULGE!
Plate up the loaded orzo. Top with the hake and the creamy sauce. Sprinkle over the remaining parsley. Garnish with a lemon wedge. Well done, Chef!
Butternut - 750g
Orzo Pasta - 225ml
Line-caught Hake Fillets - 3
Onion - 1
Garlic Cloves - 2
NOMU Spanish Rub - 30ml
Fresh Chillies - 2
Fresh Cream - 150ml
Lemons - 2
Fresh Parsley - 8g
BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crispy, 30-35 minutes (shifting halfway).
OR-ZO GOOD!
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FLIPPING GOOD FISH
When the butternut has 15-20 minutes remaining, place a pan over medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, until crispy and golden, 3-4 minutes. Flip and fry the other side until browned but not cooked through, 2-3 minutes. Remove from the pan.
SPICY, CREAMY & DREAMY
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 2-3 minutes (shifting occasionally). Add the grated garlic, the NOMU rub, and the sliced chilli (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cream and 160ml of water. Simmer until slightly thickened, 3-4 minutes.
HOOKED ON HAKE
Once the sauce has thickened, add the browned hake and simmer until cooked through, 1-2 minutes. Add a squeeze of lemon juice and season.
FINAL FLAIR
Add the roasted butternut and ½ the chopped parsley to the cooked orzo. Toss until combined.
INDULGE!
Plate up the loaded orzo. Top with the hake and the creamy sauce. Sprinkle over the remaining parsley. Garnish with a lemon wedge. Well done, Chef!
Butternut - 1kg
Orzo Pasta - 300ml
Line-caught Hake Fillets - 4
Onion - 1
Garlic Cloves - 2
NOMU Spanish Rub - 40ml
Fresh Chillies - 2
Fresh Cream - 200ml
Lemons - 2
Fresh Parsley - 10g
Woolies Products in this dish
