A heavenly piece of pan-fried hake is plated with a gorgeous salad of baby marrow ribbons, pickled onion, & crisp greens that are tossed in a dijon mustard-infused vinaigrette. Served with golden baby potatoes and dollops of Pesto Princess Chimichurri Sauce.
Baby Marrow & Pan-seared Hake
Baby Marrow & Pan-seared Hake
with roasted baby potatoes & chimichurri
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Marrow
- Baby Potatoes
- Fish
- Line-caught Hake Fillet/s
- Line-caught Hake Fillets
- Mustard Dressing
- Pesto Princess Chimichurri Sauce
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Seasoning (salt & pepper)
ROAST
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SALAD
In a salad bowl, combine the salad leaves, the baby marrow, the mustard dressing, and season. Set aside in the fridge. Loosen the chimichurri with water in 5ml increments until drizzling consistency. Season and set aside.
HAKE
Place a pan over medium heat with a drizzle of oil. 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.
DINNER IS READY
Dish up the roasted baby potatoes, side with a zingy fresh salad, and the Fish. Drizzle the loosened chimichurri over the fish and the potatoes. Cheers, Chef!
Baby Potatoes - 200g
Salad Leaves - 20g
Mustard Dressing - 25ml
Baby Marrow - 100g
Pesto Princess Chimichurri Sauce - 20ml
Line-caught Hake Fillet/s - 1
ROAST
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SALAD
In a salad bowl, combine the salad leaves, the baby marrow, the mustard dressing, and season. Set aside in the fridge. Loosen the chimichurri with water in 5ml increments until drizzling consistency. Season and set aside.
HAKE
Place a pan over medium heat with a drizzle of oil. 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.
DINNER IS READY
Dish up the roasted baby potatoes, side with a zingy fresh salad, and the Fish. Drizzle the loosened chimichurri over the fish and the potatoes. Cheers, Chef!
Baby Potatoes - 400g
Salad Leaves - 40g
Mustard Dressing - 50ml
Baby Marrow - 200g
Pesto Princess Chimichurri Sauce - 40ml
Line-caught Hake Fillet/s - 2
ROAST
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
SALAD
In a salad bowl, combine the salad leaves, the baby marrow, the mustard dressing, and season. Set aside in the fridge. Loosen the chimichurri with water in 5ml increments until drizzling consistency. Season and set aside.
HAKE
Place a pan over medium heat with a drizzle of oil. 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.
DINNER IS READY
Dish up the roasted baby potatoes, side with a zingy fresh salad, and the Fish. Drizzle the loosened chimichurri over the fish and the potatoes. Cheers, Chef!
Baby Potatoes - 600g
Salad Leaves - 60g
Mustard Dressing - 75ml
Baby Marrow - 300g
Pesto Princess Chimichurri Sauce - 60ml
Line-caught Hake Fillets - 3
ROAST
Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
SALAD
In a salad bowl, combine the salad leaves, the baby marrow, the mustard dressing, and season. Set aside in the fridge. Loosen the chimichurri with water in 5ml increments until drizzling consistency. Season and set aside.
HAKE
Place a pan over medium heat with a drizzle of oil. 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.
DINNER IS READY
Dish up the roasted baby potatoes, side with a zingy fresh salad, and the Fish. Drizzle the loosened chimichurri over the fish and the potatoes. Cheers, Chef!
Baby Potatoes - 800g
Salad Leaves - 80g
Mustard Dressing - 100ml
Baby Marrow - 400g
Pesto Princess Chimichurri Sauce - 80ml
Line-caught Hake Fillets - 4
Frequently Asked Questions
What is the preparation time for Baby Marrow & Pan-seared Hake?
The preparation time for Baby Marrow & Pan-seared Hake with roasted baby potatoes & chimichurri is between 25 and 45 minutes.
What is the total time required to make Baby Marrow & Pan-seared Hake with roasted baby potatoes & chimichurri?
The total time required to make Baby Marrow & Pan-seared Hake with roasted baby potatoes & chimichurri is between 40 and 60 minutes.
How many servings does Baby Marrow & Pan-seared Hake provide?
4 servings
What are the main ingredients in Baby Marrow & Pan-seared Hake?
Baby Marrow, Baby Potatoes, Fish, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Mustard Dressing, Pesto Princess Chimichurri Sauce, Salad Leaves
What is the nutritional information of Baby Marrow & Pan-seared Hake?
Calories: 397, Carbs: 46 grams, Fat: grams, Protein: 29.7 grams, Sugar: 14 grams, Salt: 723.9 grams
How do I prepare Baby Marrow & Pan-seared Hake?
DINNER IS READY: Dish up the roasted baby potatoes, side with a zingy fresh salad, and the fish. Drizzle the loosened chimichurri over the fish and the potatoes. Cheers, Chef! HAKE: Place a pan over medium heat with a drizzle of oil. 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. SALAD: In a salad bowl, combine the salad leaves, the baby marrow, the mustard dressing, and season. Set aside in the fridge. Loosen the chimichurri with water in 5ml increments until drizzling consistency. Season and set aside. ROAST: Preheat the oven to 200°C. Spread the baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Baby Marrow & Pan-seared Hake?
Baby Marrow, Baby Potatoes, Fish, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Mustard Dressing, Pesto Princess Chimichurri Sauce, Salad Leaves
How many calories does Baby Marrow & Pan-seared Hake have?
397 calories
How much fat content does Baby Marrow & Pan-seared Hake have?
grams
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