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)
- Water
- Paper Towel
- Butter
- Seasoning (salt & pepper)
- Milk (optional)
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 shredded 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!
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 shredded 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!
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 shredded 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!
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 shredded 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!
Frequently Asked Questions
What is the preparation time for Hake Florentine?
The preparation time for Hake Florentine with creamed spinach & carrot wedges is between 30 and 50 minutes.
What is the total time required to make Hake Florentine with creamed spinach & carrot wedges?
The total time required to make Hake Florentine with creamed spinach & carrot wedges is between 40 and 60 minutes.
How many servings does Hake Florentine provide?
4 servings
What are the main ingredients in Hake Florentine?
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
What is the nutritional information of Hake Florentine?
Calories: 10, Carbs: 38 grams, Fat: grams, Protein: 33.9 grams, Sugar: 19.1 grams, Salt: 821 grams
How do I prepare Hake Florentine?
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 shredded 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. 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). 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!
What should be prepared from my kitchen to make Hake Florentine?
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
How many calories does Hake Florentine have?
10 calories
How much fat content does Hake Florentine have?
grams
Woolies Products in this dish
