Americans use the term ‘marinara’ sauce. Italians would say ‘Napoletana’ sauce. At UCOOK, we call it a delicious sauce! This rich and tangy tomato sauce, with notes of garlic, basil & red pepper, is spooned over a golden hake fillet. Served with fluffy basmati rice and an artichoke & piquanté peppers salad, tossed in a special sweet vinaigrette.
Napoletana Hake & Rice
Napoletana Hake & Rice
with fresh dill & an artichoke salad
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Artichoke Quarters
- Fish
- Fresh Dill
- Jasmine Rice
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- NOMU Spanish Rub
- Piquanté Peppers
- Salad Leaves
- Sweet Vinaigrette
- UCOOK Napoletana Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
SURP-RICE!
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
MASTER OF MULTI-TASKING
While the rice is cooking, prep the salad leaves, the artichokes, the dill, and the peppers as specified in the ingredients table. In a salad bowl, toss together the shredded salad leaves, the chopped artichokes, ½ the chopped dill, the drained peppers, the sweet vinaigrette, a drizzle of olive oil, and seasoning. Set aside.
NICE NAPOLETANA
Place a pan over medium heat with a drizzle of oil. When hot, fry the NOMU rub until fragrant, 30-60 seconds. Add the Napoletana sauce and simmer until heated through, 3-4 minutes. Loosen with a splash of water if it's too thick. Remove from the heat and season.
LET’S SEA TO THE FISH
Place a pan over medium-high heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the fish until golden and cooked through, 2-3 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
SO QUICK, CHEF!
Plate up the rice. Top with the hake smothered in the thick sauce. Side with the artichoke salad. Garnish with the remaining dill. Great work, Chef!
Jasmine Rice - 100ml
Salad Leaves - 20g
Artichoke Quarters - 30g
Fresh Dill - 3g
Piquanté Peppers - 20g
Sweet Vinaigrette - 22,5ml
NOMU Spanish Rub - 5ml
UCOOK Napoletana Sauce - 1 unit
Line-caught Hake Fillet - 1
SURP-RICE!
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
MASTER OF MULTI-TASKING
While the rice is cooking, prep the salad leaves, the artichokes, the dill, and the peppers as specified in the ingredients table. In a salad bowl, toss together the shredded salad leaves, the chopped artichokes, ½ the chopped dill, the drained peppers, the sweet vinaigrette, a drizzle of olive oil, and seasoning. Set aside.
NICE NAPOLETANA
Place a pan over medium heat with a drizzle of oil. When hot, fry the NOMU rub until fragrant, 30-60 seconds. Add the Napoletana sauce and simmer until heated through, 3-4 minutes. Loosen with a splash of water if it's too thick. Remove from the heat and season.
LET’S SEA TO THE FISH
Place a pan over medium-high heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the fish until golden and cooked through, 2-3 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
SO QUICK, CHEF!
Plate up the rice. Top with the hake smothered in the thick sauce. Side with the artichoke salad. Garnish with the remaining dill. Great work, Chef!
Jasmine Rice - 200ml
Salad Leaves - 40g
Artichoke Quarters - 60g
Fresh Dill - 5g
Piquanté Peppers - 40g
Sweet Vinaigrette - 45ml
NOMU Spanish Rub - 10ml
UCOOK Napoletana Sauce - 1 unit
Line-caught Hake Fillets - 2
SURP-RICE!
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
MASTER OF MULTI-TASKING
While the rice is cooking, prep the salad leaves, the artichokes, the dill, and the peppers as specified in the ingredients table. In a salad bowl, toss together the shredded salad leaves, the chopped artichokes, ½ the chopped dill, the drained peppers, the sweet vinaigrette, a drizzle of olive oil, and seasoning. Set aside.
NICE NAPOLETANA
Place a pan over medium heat with a drizzle of oil. When hot, fry the NOMU rub until fragrant, 30-60 seconds. Add the Napoletana sauce and simmer until heated through, 4-5 minutes. Loosen with a splash of water if it's too thick. Remove from the heat and season.
LET’S SEA TO THE FISH
Place a pan over medium-high heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the fish until golden and cooked through, 2-3 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
SO QUICK, CHEF!
Plate up the rice. Top with the hake smothered in the thick sauce. Side with the artichoke salad. Garnish with the remaining dill. Great work, Chef!
Jasmine Rice - 300ml
Salad Leaves - 60g
Artichoke Quarters - 90g
Fresh Dill - 8g
Piquanté Peppers - 60g
Sweet Vinaigrette - 67,5ml
NOMU Spanish Rub - 15ml
UCOOK Napoletana Sauce - 2 units
Line-caught Hake Fillets - 3
SURP-RICE!
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
MASTER OF MULTI-TASKING
While the rice is cooking, prep the salad leaves, the artichokes, the dill, and the peppers as specified in the ingredients table. In a salad bowl, toss together the shredded salad leaves, the chopped artichokes, ½ the chopped dill, the drained peppers, the sweet vinaigrette, a drizzle of olive oil, and seasoning. Set aside.
NICE NAPOLETANA
Place a pan over medium heat with a drizzle of oil. When hot, fry the NOMU rub until fragrant, 30-60 seconds. Add the Napoletana sauce and simmer until heated through, 4-5 minutes. Loosen with a splash of water if it's too thick. Remove from the heat and season.
LET’S SEA TO THE FISH
Place a pan over medium-high heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the fish until golden and cooked through, 2-3 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
SO QUICK, CHEF!
Plate up the rice. Top with the hake smothered in the thick sauce. Side with the artichoke salad. Garnish with the remaining dill. Great work, Chef!
Jasmine Rice - 400ml
Salad Leaves - 80g
Artichoke Quarters - 120g
Fresh Dill - 10g
Piquanté Peppers - 80g
Sweet Vinaigrette - 90ml
NOMU Spanish Rub - 20ml
UCOOK Napoletana Sauce - 2 units
Line-caught Hake Fillets - 4
Woolies Products in this dish
