What are the main ingredients in Hake & Caper Relish?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Hake & Caper Relish?

Calories: 484, Carbs: 67 grams, Fat: grams, Protein: 33.3 grams, Sugar: 12.6 grams, Salt: 749 grams

How do I prepare Hake & Caper Relish?

LET’S COOK!: In a bowl, combine the sliced onion, the vinegar, a sweetener, and seasoning. Set aside. LEMON-PARSLEY POTATOES: Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, add a knob of butter, season, and cover. Just before serving, toss through a squeeze of lemon juice and ½ the chopped parsley. SUNNY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. NUTTY SALAD & RELISH: In a salad bowl, toss the shredded salad leaves with a drizzle of olive oil, the toasted seeds, and seasoning. Set aside. To the bowl with the pickled onions, add the chopped capers, the grated garlic (to taste), 30ml of olive oil, the remaining parsley, and seasoning. Set aside. FLAKY HAKE: Return the pan to medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season. SO-GOOD SEAFOOD: Plate up the hake and the lemon & parsley buttered potatoes. Spoon the onion & caper relish over the hake. Side with the dressed salad and any remaining lemon wedges.

What should be prepared from my kitchen to make Hake & Caper Relish?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Hake & Caper Relish

Name: Hake & Caper Relish
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel; Butter

Always serving tartar sauce with your fish can be a bit one-dimensional. We broaden your culinary world with a great alternative: a pickled onion, caper, garlic & parsley relish! Spoon this over the crispy-skin hake, side with lemon & parsley baby potatoes, and finish with a sunflower seed & greens salad. You won’t have to fish for compliments with this one, Chef.

Hake & Caper Relish

with lemon & parsley baby potatoes

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Apple Cider Vinegar
Baby Potato
Capers
Fish
Fresh Parsley
Garlic Clove
Garlic Cloves
Lemon
Lemons
Line-caught Hake Fillet
Line-caught Hake Fillets
Onion
Onions
Salad Leaves
Sunflower Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Serves 1

LET’S COOK!
In a bowl, combine the sliced onion, the vinegar, a sweetener, and seasoning. Set aside.
LEMON-PARSLEY POTATOES
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, add a knob of butter, season, and cover. Just before serving, toss through a squeeze of lemon juice and ½ the chopped parsley.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
NUTTY SALAD & RELISH
In a salad bowl, toss the shredded salad leaves with a drizzle of olive oil, the toasted seeds, and seasoning. Set aside. To the bowl with the pickled onions, add the chopped capers, the grated garlic (to taste), 15ml of olive oil, the remaining parsley, and seasoning. Set aside.
FLAKY HAKE
Return the pan to medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
SO-GOOD SEAFOOD
Plate up the hake and the lemon & parsley buttered potatoes. Spoon the onion & caper relish over the hake. Side with the dressed salad and any remaining lemon wedges.

Onion - 1
Apple Cider Vinegar - 30ml
Baby Potato - 250g
Lemon - 1
Fresh Parsley - 3g
Sunflower Seeds - 10g
Salad Leaves - 20g
Capers - 20g
Garlic Clove - 1
Line-caught Hake Fillet - 1

Download the Recipe

Serves 2

LET’S COOK!
In a bowl, combine the sliced onion, the vinegar, a sweetener, and seasoning. Set aside.
LEMON-PARSLEY POTATOES
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, add a knob of butter, season, and cover. Just before serving, toss through a squeeze of lemon juice and ½ the chopped parsley.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
NUTTY SALAD & RELISH
In a salad bowl, toss the shredded salad leaves with a drizzle of olive oil, the toasted seeds, and seasoning. Set aside. To the bowl with the pickled onions, add the chopped capers, the grated garlic (to taste), 30ml of olive oil, the remaining parsley, and seasoning. Set aside.
FLAKY HAKE
Return the pan to medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
SO-GOOD SEAFOOD
Plate up the hake and the lemon & parsley buttered potatoes. Spoon the onion & caper relish over the hake. Side with the dressed salad and any remaining lemon wedges.

Onion - 1
Apple Cider Vinegar - 60ml
Baby Potato - 500g
Lemon - 1
Fresh Parsley - 5g
Sunflower Seeds - 20g
Salad Leaves - 40g
Capers - 40g
Garlic Cloves - 2
Line-caught Hake Fillets - 2

Download the Recipe

Serves 3

LET’S COOK!
In a bowl, combine the sliced onion, the vinegar, a sweetener, and seasoning. Set aside.
LEMON-PARSLEY POTATOES
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, add a knob of butter, season, and cover. Just before serving, toss through a squeeze of lemon juice and ½ the chopped parsley.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
NUTTY SALAD & RELISH
In a salad bowl, toss the shredded salad leaves with a drizzle of olive oil, the toasted seeds, and seasoning. Set aside. To the bowl with the pickled onions, add the chopped capers, the grated garlic (to taste), 45ml of olive oil, the remaining parsley, and seasoning. Set aside.
FLAKY HAKE
Return the pan to medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
SO-GOOD SEAFOOD
Plate up the hake and the lemon & parsley buttered potatoes. Spoon the onion & caper relish over the hake. Side with the dressed salad and any remaining lemon wedges.

Onions - 2
Apple Cider Vinegar - 90ml
Baby Potato - 750g
Lemons - 2
Fresh Parsley - 8g
Sunflower Seeds - 30g
Salad Leaves - 60g
Capers - 60g
Garlic Cloves - 3
Line-caught Hake Fillets - 3

Download the Recipe

Serves 4

LET’S COOK!
In a bowl, combine the sliced onion, the vinegar, a sweetener, and seasoning. Set aside.
LEMON-PARSLEY POTATOES
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, add a knob of butter, season, and cover. Just before serving, toss through a squeeze of lemon juice and ½ the chopped parsley.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
NUTTY SALAD & RELISH
In a salad bowl, toss the shredded salad leaves with a drizzle of olive oil, the toasted seeds, and seasoning. Set aside. To the bowl with the pickled onions, add the chopped capers, the grated garlic (to taste), 60ml of olive oil, the remaining parsley, and seasoning. Set aside.
FLAKY HAKE
Return the pan to medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
SO-GOOD SEAFOOD
Plate up the hake and the lemon & parsley buttered potatoes. Spoon the onion & caper relish over the hake. Side with the dressed salad and any remaining lemon wedges.