A delicate hake fillet coated in a flavour packed crumb of flakey almonds, hard cheese, parsley and lemon zest. Sitting on a bed of piquanté pepper, pea, carrot and baby marrow filled savoury rice, doused in drizzles of lemon garlic butter and flecked with fresh parsley garnishes
Nut Crusted Hake
Nut Crusted Hake
with a lemon garlic butter & savoury rice
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Marrow
- Brown Basmati Rice
- Carrot
- Fish
- Flaked Almond
- Flaked Almonds
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Lemon
- Lemons
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Onion
- Onions
- Peas
- Piquanté Peppers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Paper Towel
- Butter
COOK RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Mix through the Peas and return the lid, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
MAKE THE CRUST & BAKE THE HAKE
Melt 20g of butter in the microwave or in a small pot. Mix together the grated hard cheese, some Lemon zest (to taste), ½ of the chopped parsley, the chopped almonds, melted butter and some pepper to form a crumbly mixture. Pat the hake dry with paper towel and place on a lightly greased baking tray and season to taste. Top with the crumb mixture until evenly coated. Pop in the oven and bake for 15-20 minutes, until cooked through, flakey and golden on the outside.
FRY THE VEGGIES
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion, diced Carrot, and diced baby marrow pieces for 4-5 minutes until softened, shifting occasionally. In the final 1-2 minutes, add ½ of the grated garlic and cook until fragrant. Add the sliced piquanté peppers and sauteed vegetables to the cooked rice and peas. Season to taste, cover with a lid and set aside to keep warm until serving.
FLAVOURED BUTTER & FINISHING TOUCHES
Wipe down the pan if necessary and place over a medium-high heat with a drizzle of oil and 30g of butter. Once foaming, fry the remaining grated garlic for 1-2 minutes until fragrant. Remove from the heat and add the juice of 1 Lemon wedges (carefully, as the butter gets very hot).
PLATE
Make a bed of the loaded veggie rice. Top with the crumbed hake and drizzle generously with Lemon garlic butter. Garnish with the remaining parsley and a lemon wedge. Enjoy!
COOK RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Mix through the Peas and return the lid, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
MAKE THE CRUST & BAKE THE HAKE
Melt 40g of butter in the microwave or in a small pot. Mix together the grated hard cheese, some Lemon zest (to taste), ½ of the chopped parsley, the chopped almonds, melted butter and some pepper to form a crumbly mixture. Pat the hake dry with paper towel and place on a lightly greased baking tray and season to taste. Top with the crumb mixture until evenly coated. Pop in the oven and bake for 15-20 minutes, until cooked through, flakey and golden on the outside.
FRY THE VEGGIES
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion, diced Carrot, and diced baby marrow pieces for 5-6 minutes until softened, shifting occasionally. In the final 1-2 minutes, add ½ of the grated garlic and cook until fragrant. Add the sliced piquanté peppers and sauteed vegetables to the cooked rice and peas. Season to taste, cover with a lid and set aside to keep warm until serving.
FLAVOURED BUTTER & FINISHING TOUCHES
Wipe down the pan if necessary and place over a medium-high heat with a drizzle of oil and 60g of butter. Once foaming, fry the remaining grated garlic for 1-2 minutes until fragrant. Remove from the heat and add the juice of 2 Lemon wedges (carefully, as the butter gets very hot).
PLATE
Make a bed of the loaded veggie rice. Top with the crumbed hake and drizzle generously with Lemon garlic butter. Garnish with the remaining parsley and a lemon wedge. Enjoy!
COOK RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Mix through the Peas and return the lid, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
MAKE THE CRUST & BAKE THE HAKE
Melt 60g of butter in the microwave or in a small pot. Mix together the grated hard cheese, some Lemon zest (to taste), ½ of the chopped parsley, the chopped almonds, melted butter and some pepper to form a crumbly mixture. Pat the hake dry with paper towel and place on a lightly greased baking tray and season to taste. Top with the crumb mixture until evenly coated. Pop in the oven and bake for 15-25 minutes, until cooked through, flakey and golden on the outside.
FRY THE VEGGIES
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion, diced Carrot, and diced baby marrow pieces for 6-7 minutes until softened, shifting occasionally. In the final 1-2 minutes, add ½ of the grated garlic and cook until fragrant. Add the sliced piquanté peppers and sauteed vegetables to the cooked rice and peas. Season to taste, cover with a lid and set aside to keep warm until serving.
FLAVOURED BUTTER & FINISHING TOUCHES
Wipe down the pan if necessary and place over a medium-high heat with a drizzle of oil and 90g of butter. Once foaming, fry the remaining grated garlic for 1-2 minutes until fragrant. Remove from the heat and add the juice of 3 Lemon wedges (carefully, as the butter gets very hot).
PLATE
Make a bed of the loaded veggie rice. Top with the crumbed hake and drizzle generously with Lemon garlic butter. Garnish with the remaining parsley and a lemon wedge. Enjoy!
COOK RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Mix through the Peas and return the lid, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
MAKE THE CRUST & BAKE THE HAKE
Melt 80g of butter in the microwave or in a small pot. Mix together the grated hard cheese, some Lemon zest (to taste), ½ of the chopped parsley, the chopped almonds, melted butter and some pepper to form a crumbly mixture. Pat the hake dry with paper towel and place on a lightly greased baking tray and season to taste. Top with the crumb mixture until evenly coated. Pop in the oven and bake for 15-25 minutes, until cooked through, flakey and golden on the outside.
FRY THE VEGGIES
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion, diced Carrot, and diced baby marrow pieces for 7-8 minutes until softened, shifting occasionally. In the final 1-2 minutes, add ½ of the grated garlic and cook until fragrant. Add the sliced piquanté peppers and sauteed vegetables to the cooked rice and peas. Season to taste, cover with a lid and set aside to keep warm until serving.
FLAVOURED BUTTER & FINISHING TOUCHES
Wipe down the pan if necessary and place over a medium-high heat with a drizzle of oil and 120g of butter. Once foaming, fry the remaining grated garlic for 1-2 minutes until fragrant. Remove from the heat and add the juice of 4 Lemon wedges (carefully, as the butter gets very hot).
PLATE
Make a bed of the loaded veggie rice. Top with the crumbed hake and drizzle generously with Lemon garlic butter. Garnish with the remaining parsley and a lemon wedge. Enjoy!
Frequently Asked Questions
What is the preparation time for Nut Crusted Hake?
The preparation time for Nut Crusted Hake with a lemon garlic butter & savoury rice is between 20 and 35 minutes.
What is the total time required to make Nut Crusted Hake with a lemon garlic butter & savoury rice?
The total time required to make Nut Crusted Hake with a lemon garlic butter & savoury rice is between 40 and 55 minutes.
How many servings does Nut Crusted Hake provide?
4 servings
What are the main ingredients in Nut Crusted Hake?
Baby Marrow, Brown Basmati Rice, Carrot, Fish, Flaked Almond, Flaked Almonds, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Lemon, Lemons, Line-caught Hake Fillet, Line-caught Hake Fillets, Onion, Onions, Peas, Piquanté Peppers
What is the nutritional information of Nut Crusted Hake?
Calories: 701, Carbs: 95 grams, Fat: grams, Protein: 39.1 grams, Sugar: 21.4 grams, Salt: 281 grams
How do I prepare Nut Crusted Hake?
COOK RICE: Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Mix through the peas and return the lid, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. FLAVOURED BUTTER & FINISHING TOUCHES: Wipe down the pan if necessary and place over a medium-high heat with a drizzle of oil and 60g of butter. Once foaming, fry the remaining grated garlic for 1-2 minutes until fragrant. Remove from the heat and add the juice of 2 lemon wedges (carefully, as the butter gets very hot). PLATE: Make a bed of the loaded veggie rice. Top with the crumbed hake and drizzle generously with lemon garlic butter. Garnish with the remaining parsley and a lemon wedge. Enjoy! MAKE THE CRUST & BAKE THE HAKE: Melt 40g of butter in the microwave or in a small pot. Mix together the grated hard cheese, some lemon zest (to taste), ½ of the chopped parsley, the chopped almonds, melted butter and some pepper to form a crumbly mixture. Pat the hake dry with paper towel and place on a lightly greased baking tray and season to taste. Top with the crumb mixture until evenly coated. Pop in the oven and bake for 15-20 minutes, until cooked through, flakey and golden on the outside. FRY THE VEGGIES: Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion, diced carrot, and diced baby marrow pieces for 5-6 minutes until softened, shifting occasionally. In the final 1-2 minutes, add ½ of the grated garlic and cook until fragrant. Add the sliced piquanté peppers and sauteed vegetables to the cooked rice and peas. Season to taste, cover with a lid and set aside to keep warm until serving.
What should be prepared from my kitchen to make Nut Crusted Hake?
Baby Marrow, Brown Basmati Rice, Carrot, Fish, Flaked Almond, Flaked Almonds, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Lemon, Lemons, Line-caught Hake Fillet, Line-caught Hake Fillets, Onion, Onions, Peas, Piquanté Peppers
How many calories does Nut Crusted Hake have?
701 calories
How much fat content does Nut Crusted Hake have?
grams
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