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
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
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. 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
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. 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!
Frequently Asked Questions
What is the preparation time for Spicy Creamy Hake?
The preparation time for Spicy Creamy Hake with orzo, roasted butternut & fresh parsley is between 15 and 30 minutes.
What is the total time required to make Spicy Creamy Hake with orzo, roasted butternut & fresh parsley?
The total time required to make Spicy Creamy Hake with orzo, roasted butternut & fresh parsley is between 40 and 55 minutes.
How many servings does Spicy Creamy Hake provide?
4 servings
What are the main ingredients in Spicy Creamy Hake?
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
What is the nutritional information of Spicy Creamy Hake?
Calories: 821, Carbs: 113 grams, Fat: grams, Protein: 40.4 grams, Sugar: 22.5 grams, Salt: 689 grams
How do I prepare Spicy Creamy Hake?
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. 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. 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!
What should be prepared from my kitchen to make Spicy Creamy Hake?
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
How many calories does Spicy Creamy Hake have?
821 calories
How much fat content does Spicy Creamy Hake have?
grams
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