What is the preparation time for Citrus Hake?

The preparation time for Citrus Hake with curried lentils & gem squash is between 15 and 35 minutes.

What is the total time required to make Citrus Hake with curried lentils & gem squash?

The total time required to make Citrus Hake with curried lentils & gem squash is between 40 and 60 minutes.

What are the main ingredients in Citrus Hake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Citrus Hake?

Calories: 600, Carbs: 82 grams, Fat: grams, Protein: 41.6 grams, Sugar: 33.3 grams, Salt: 185 grams

How do I prepare Citrus Hake?

ALL-THE-MONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the juice of 2 orange wedges, a drizzle of olive oil, and seasoning. PLATE UP, CHEF!: Make a bed of orange curried lentils, top with the hake, and garnish with the remaining dill. Side with the fresh salad and the roasted gem squash. Enjoy, Chef! HOOKED ON HAKE: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry until cooked through, 3-4 minutes. Remove from the pan. CURRIED AWAY: Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 5-6 minutes (shifting occasionally). Add the curry powder (to taste) and cook until fragrant, 1-2 minutes. Add the rinsed lentils and the juice of the remaining orange wedges. Cook until the sauce has reduced, 1-2 minutes. Remove from the heat. Mix in the raisins, the orange zest (to taste), and ½ the chopped dill. Season and cover. ROASTED GEM SQUASH: Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining time. ORANGE SALAD: In a salad bowl, toss together the rinsed salad leaves, the toasted almonds, and the orange dressing. Set aside.

What should be prepared from my kitchen to make Citrus Hake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Citrus Hake

Celebrate the Easter holidays by sharing a beautiful meal your loved ones will love. On a hearty bed of orange-flavoured curry lentils, dotted with sweet raisins, rests a golden-seared hake fillet. Sided with roasted gem squash and a toasted almond salad.

Citrus Hake

with curried lentils & gem squash

Hands on Time: 15 - 35 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Almonds
Fish
Fresh Dill
Gem Squash
Line-caught Hake Fillet
Line-caught Hake Fillets
Medium Curry Powder
Onion
Onions
Orange
Oranges
Raisins
Salad Leaves
Tinned Lentils

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

ROASTED GEM SQUASH
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining time.
ALL-THE-MONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the juice of 1 orange wedge, a drizzle of olive oil, and seasoning.
CURRIED AWAY
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 4-5 minutes (shifting occasionally). Add the curry powder (to taste) and cook until fragrant, 1-2 minutes. Add the rinsed lentils and the juice of the remaining orange wedges. Cook until the sauce has reduced, 1-2 minutes. Remove from the heat. Mix in the raisins, the orange zest (to taste), and ½ the chopped dill. Season and cover.
ORANGE SALAD
In a salad bowl, toss together the rinsed salad leaves, the toasted almonds, and the orange dressing. Set aside.
HOOKED ON HAKE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry until cooked through, 3-4 minutes. Remove from the pan.
PLATE UP, CHEF!
Make a bed of orange curried lentils, top with the hake, and garnish with the remaining dill. Side with the fresh salad and the roasted gem squash. Enjoy, Chef!

Gem Squash - 1
Almonds - 10g
Orange - 1
Onion - 1
Medium Curry Powder - 2.5ml
Tinned Lentils - 60g
Raisins - 10g
Fresh Dill - 3g
Salad Leaves - 20g
Line-caught Hake Fillet - 1

Download the Recipe

Serves 2

ROASTED GEM SQUASH
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining time.
ALL-THE-MONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the juice of 2 orange wedges, a drizzle of olive oil, and seasoning.
CURRIED AWAY
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 5-6 minutes (shifting occasionally). Add the curry powder (to taste) and cook until fragrant, 1-2 minutes. Add the rinsed lentils and the juice of the remaining orange wedges. Cook until the sauce has reduced, 1-2 minutes. Remove from the heat. Mix in the raisins, the orange zest (to taste), and ½ the chopped dill. Season and cover.
ORANGE SALAD
In a salad bowl, toss together the rinsed salad leaves, the toasted almonds, and the orange dressing. Set aside.
HOOKED ON HAKE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry until cooked through, 3-4 minutes. Remove from the pan.
PLATE UP, CHEF!
Make a bed of orange curried lentils, top with the hake, and garnish with the remaining dill. Side with the fresh salad and the roasted gem squash. Enjoy, Chef!

Gem Squash - 2
Almonds - 20g
Orange - 1
Onion - 1
Medium Curry Powder - 5ml
Tinned Lentils - 120g
Raisins - 20g
Fresh Dill - 5g
Salad Leaves - 40g
Line-caught Hake Fillets - 2

Download the Recipe

Serves 3

ROASTED GEM SQUASH
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 30-35 minutes. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining time.
ALL-THE-MONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the juice of 3 orange wedges, a drizzle of olive oil, and seasoning.
CURRIED AWAY
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 6-7 minutes (shifting occasionally). Add the curry powder (to taste) and cook until fragrant, 1-2 minutes. Add the rinsed lentils and the juice of the remaining orange wedges. Cook until the sauce has reduced, 2-3 minutes. Remove from the heat. Mix in the raisins, the orange zest (to taste), and ½ the chopped dill. Season and cover.
ORANGE SALAD
In a salad bowl, toss together the rinsed salad leaves, the toasted almonds, and the orange dressing. Set aside.
HOOKED ON HAKE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry until cooked through, 3-4 minutes. Remove from the pan.
PLATE UP, CHEF!
Make a bed of orange curried lentils, top with the hake, and garnish with the remaining dill. Side with the fresh salad and the roasted gem squash. Enjoy, Chef!

Gem Squash - 3
Almonds - 30g
Oranges - 2
Onions - 2
Medium Curry Powder - 7,5ml
Tinned Lentils - 180g
Raisins - 30g
Fresh Dill - 8g
Salad Leaves - 60g
Line-caught Hake Fillets - 3

Download the Recipe

Serves 4

ROASTED GEM SQUASH
Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 30-35 minutes. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining time.
ALL-THE-MONDS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, combine the juice of 4 orange wedges, a drizzle of olive oil, and seasoning.
CURRIED AWAY
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 7-8 minutes (shifting occasionally). Add the curry powder (to taste) and cook until fragrant, 1-2 minutes. Add the rinsed lentils and the juice of the remaining orange wedges. Cook until the sauce has reduced, 2-3 minutes. Remove from the heat. Mix in the raisins, the orange zest (to taste), and ½ the chopped dill. Season and cover.
ORANGE SALAD
In a salad bowl, toss together the rinsed salad leaves, the toasted almonds, and the orange dressing. Set aside.
HOOKED ON HAKE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry until cooked through, 3-4 minutes. Remove from the pan.
PLATE UP, CHEF!
Make a bed of orange curried lentils, top with the hake, and garnish with the remaining dill. Side with the fresh salad and the roasted gem squash. Enjoy, Chef!