On the menu today is the seafood cousin of chicken florentine. Despite the fancy name, you can look forward to an easy cook. Golden carrot wedges drizzled with honey are plated up with a cream cheese & Italian style hard cheese-infused spinach, with a perfectly pan fried piece of flaky hake.
Hake Florentine
Hake Florentine
with creamed spinach & carrot wedges
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Carrot
- Cream Cheese
- Fish
- Grated Italian-style Hard Cheese
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- NOMU Seafood Rub
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Milk
ROASTED CARROT
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CREAMED SPINACH
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced pepper until golden, 2-3 minutes (shifting occasionally). Add the rinsed spinach and fry until wilted, 3-4 minutes. Remove from the heat and stir through the cream cheese and the hard cheese. If it’s too thick, loosen with a splash of milk until a saucy consistency.
GREAT HAKE
Place a clean pan over 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. In the final 1-2 minutes, baste with the remaining NOMU rub. Remove from the pan and season.
I SEA A DELISH DINNER
Plate up the creamed spinach and top with the hake. Side with the carrot wedges. Lovely work, Chef!
Carrot - 240g
NOMU Seafood Rub - 5ml
Bell Pepper - 1
Spinach - 50g
Cream Cheese - 30ml
Grated Italian-style Hard Cheese - 20ml
Line-caught Hake Fillet - 1
ROASTED CARROT
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CREAMED SPINACH
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced pepper until golden, 2-3 minutes (shifting occasionally). Add the rinsed spinach and fry until wilted, 3-4 minutes. Remove from the heat and stir through the cream cheese and the hard cheese. If it’s too thick, loosen with a splash of milk until a saucy consistency.
GREAT HAKE
Place a clean pan over 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. In the final 1-2 minutes, baste with the remaining NOMU rub. Remove from the pan and season.
I SEA A DELISH DINNER
Plate up the creamed spinach and top with the hake. Side with the carrot wedges. Lovely work, Chef!
Carrot - 480g
NOMU Seafood Rub - 10ml
Bell Pepper - 1
Spinach - 100g
Cream Cheese - 60ml
Grated Italian-style Hard Cheese - 40ml
Line-caught Hake Fillets - 2
ROASTED CARROT
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CREAMED SPINACH
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced pepper until golden, 3-4 minutes (shifting occasionally). Add the rinsed spinach and fry until wilted, 5-6 minutes. Remove from the heat and stir through the cream cheese and the hard cheese. If it’s too thick, loosen with a splash of milk until a saucy consistency.
GREAT HAKE
Place a clean pan over 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. In the final 1-2 minutes, baste with the remaining NOMU rub. Remove from the pan and season.
I SEA A DELISH DINNER
Plate up the creamed spinach and top with the hake. Side with the carrot wedges. Lovely work, Chef!
Carrot - 720g
NOMU Seafood Rub - 15ml
Bell Peppers - 2
Spinach - 150g
Cream Cheese - 90ml
Grated Italian-style Hard Cheese - 60ml
Line-caught Hake Fillets - 3
ROASTED CARROT
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CREAMED SPINACH
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced pepper until golden, 3-4 minutes (shifting occasionally). Add the rinsed spinach and fry until wilted, 5-6 minutes. Remove from the heat and stir through the cream cheese and the hard cheese. If it’s too thick, loosen with a splash of milk until a saucy consistency.
GREAT HAKE
Place a clean pan over 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. In the final 1-2 minutes, baste with the remaining NOMU rub. Remove from the pan and season.
I SEA A DELISH DINNER
Plate up the creamed spinach and top with the hake. Side with the carrot wedges. Lovely work, Chef!
Carrot - 960g
NOMU Seafood Rub - 20ml
Bell Peppers - 2
Spinach - 200g
Cream Cheese - 125ml
Grated Italian Style Hard Cheese - 80ml
Line-caught Hake Fillets - 4
Woolies Products in this dish
