What are the main ingredients in Hake with Lemon Chutney?

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

What is the nutritional information of Hake with Lemon Chutney?

Calories: 564, Carbs: 74 grams, Fat: grams, Protein: 32.7 grams, Sugar: 12.6 grams, Salt: 360 grams

How do I prepare Hake with Lemon Chutney?

PESTO: Loosen the pesto with olive oil in 5ml increments until drizzling consistency. When the millet is cooked, toss with ½ the loosened pesto and seasoning. DIG IN!: Dish up the pesto-laced millet and lay over the fried hake. Side with the green beans and peas, and dollop over the lemon chutney. Garnish with the remaining chopped chives and serve the remaining lemon wedges on the side. Stunning, Chef! GREENS: Boil the kettle. Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans for 4-5 minutes until cooked al dente. Toss with a drizzle of oil and some seasoning. Remove from the pan and place in a bowl. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and add to the bowl with the green beans. HAKE: Pat the hake dry with paper towel and season. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry on the other side for a further 3-4 minutes until cooked through. CHUTNEY: Remove the skin from ½ the lemon wedges. Cut the flesh into bite-sized pieces and remove the pips. In a bowl, combine the lemon pieces, ½ the chopped chives, 20ml of a sweetener of choice, and a large pinch of salt. Place a pan over a low-medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 5-10 minutes until soft and caramelised, shifting occasionally. Add the lemon mixture and 15ml of water and fry for 15-20 minutes until thickened, stirring occasionally. Stir in the balsamic-djion, and simmer for 4-5 minutes, stirring occasionally. MILLET: Place a pot over a medium heat. When hot, toast the millet for 1-3 minutes, shifting occasionally. Pour in 300ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water to continue cooking. On completion, drain if necessary and return to the pot. Toss through a drizzle of oil and cover to keep warm.

What should be prepared from my kitchen to make Hake with Lemon Chutney?

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

Hake with Lemon Chutney

The thought of making your own chutney can be daunting but we make it as easy as ever with this beautiful lemon chutney. It’s served alongside a beautiful pan-fried hake fillet and sautéed green beans. Fresh, easy, and ready in no time!

Hake with Lemon Chutney

with green beans, millet & basil pesto

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

Ingredients:

Balsamic-Dijon
Fish
Fresh Chives
Green Beans
Lemon
Lemons
Line-caught Hake Fillet
Line-caught Hake Fillets
Millet
Onion
Onions
Peas
Pesto Princess Basil Pesto

From your kitchen:

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

Serves 1

MILLET
Place a pot over a medium heat. When hot, toast the millet for 1-3 minutes, shifting occasionally. Pour in 150ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water to continue cooking. On completion, drain if necessary and return to the pot. Toss through a drizzle of oil and cover to keep warm.
CHUTNEY
Remove the skin from ½ the lemon wedges. Cut the flesh into bite-sized pieces and remove the pips. In a bowl, combine the lemon pieces, ½ the chopped chives, 15ml of a sweetener of choice, and a large pinch of salt. Place a pan over a low-medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 5-10 minutes until soft and caramelised, shifting occasionally. Add the lemon mixture and 10ml of water and fry for 15-20 minutes until thickened, stirring occasionally. Stir in the balsamic-djion, and simmer for 4-5 minutes, stirring occasionally.
GREENS
Boil the kettle. Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans for 3-4 minutes until cooked al dente. Toss with a drizzle of oil and some seasoning. Remove from the pan and place in a bowl. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and add to the bowl with the green beans.
PESTO
Loosen the pesto with olive oil in 5ml increments until drizzling consistency. When the millet is cooked, toss with ½ the loosened pesto and seasoning.
HAKE
Pat the hake dry with paper towel and season. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry on the other side for a further 3-4 minutes until cooked through.
DIG IN!
Dish up the pesto-laced millet and lay over the fried hake. Side with the green beans and peas, and dollop over the lemon chutney. Garnish with the remaining chopped chives and serve the remaining lemon wedges on the side. Stunning, Chef!

Millet - 75ml
Lemon - 1
Fresh Chives - 4g
Onion - 1
Balsamic-Dijon - 17,5ml
Green Beans - 80g
Peas - 50g
Pesto Princess Basil Pesto - 15ml
Line-caught Hake Fillet - 1

Download the Recipe

Serves 2

MILLET
Place a pot over a medium heat. When hot, toast the millet for 1-3 minutes, shifting occasionally. Pour in 300ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water to continue cooking. On completion, drain if necessary and return to the pot. Toss through a drizzle of oil and cover to keep warm.
CHUTNEY
Remove the skin from ½ the lemon wedges. Cut the flesh into bite-sized pieces and remove the pips. In a bowl, combine the lemon pieces, ½ the chopped chives, 20ml of a sweetener of choice, and a large pinch of salt. Place a pan over a low-medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 5-10 minutes until soft and caramelised, shifting occasionally. Add the lemon mixture and 15ml of water and fry for 15-20 minutes until thickened, stirring occasionally. Stir in the balsamic-djion, and simmer for 4-5 minutes, stirring occasionally.
GREENS
Boil the kettle. Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans for 4-5 minutes until cooked al dente. Toss with a drizzle of oil and some seasoning. Remove from the pan and place in a bowl. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and add to the bowl with the green beans.
PESTO
Loosen the pesto with olive oil in 5ml increments until drizzling consistency. When the millet is cooked, toss with ½ the loosened pesto and seasoning.
HAKE
Pat the hake dry with paper towel and season. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry on the other side for a further 3-4 minutes until cooked through.
DIG IN!
Dish up the pesto-laced millet and lay over the fried hake. Side with the green beans and peas, and dollop over the lemon chutney. Garnish with the remaining chopped chives and serve the remaining lemon wedges on the side. Stunning, Chef!

Millet - 150ml
Lemon - 1
Fresh Chives - 8g
Onion - 1
Balsamic-Dijon - 35ml
Green Beans - 160g
Peas - 100g
Pesto Princess Basil Pesto - 30ml
Line-caught Hake Fillets - 2

Download the Recipe

Serves 3

MILLET
Place a large pot over a medium heat. When hot, toast the millet for 2-4 minutes, shifting occasionally. Pour in 450ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water to continue cooking. On completion, drain if necessary and return to the pot. Toss through a drizzle of oil and cover to keep warm.
CHUTNEY
Remove the skin from ½ the lemon wedges. Cut the flesh into bite-sized pieces and remove the pips. In a bowl, combine the lemon pieces, ½ the chopped chives, 25ml of a sweetener of choice, and a large pinch of salt. Place a pan over a low-medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 10-15 minutes until soft and caramelised, shifting occasionally. Add the lemon mixture and 20ml of water and fry for 20-25 minutes until thickened, stirring occasionally. Stir in the balsamic-djion, and simmer for 5-6 minutes, stirring occasionally.
GREENS
Boil the kettle. Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans for 6-7 minutes until cooked al dente. Toss with a drizzle of oil and some seasoning. Remove from the pan and place in a bowl. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and add to the bowl with the green beans.
PESTO
Loosen the pesto with olive oil in 5ml increments until drizzling consistency. When the millet is cooked, toss with ½ the loosened pesto and seasoning.
HAKE
Pat the hake dry with paper towel and season. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry on the other side for a further 3-4 minutes until cooked through.
DIG IN!
Dish up the pesto-laced millet and lay over the fried hake. Side with the green beans and peas, and dollop over the lemon chutney. Garnish with the remaining chopped chives and serve the remaining lemon wedges on the side. Stunning, Chef!

Millet - 225ml
Lemons - 2
Fresh Chives - 12g
Onions - 2
Balsamic-Dijon - 52,5ml
Green Beans - 240g
Peas - 150g
Pesto Princess Basil Pesto - 45ml
Line-caught Hake Fillets - 3

Download the Recipe

Serves 4

MILLET
Place a large pot over a medium heat. When hot, toast the millet for 2-4 minutes, shifting occasionally. Pour in 600ml of salted water and cover with a lid. Once boiling, reduce the heat and gently simmer for 10-12 minutes until the water has been absorbed and the millet is cooked. If it starts to dry out, add more water to continue cooking. On completion, drain if necessary and return to the pot. Toss through a drizzle of oil and cover to keep warm.
CHUTNEY
Remove the skin from ½ the lemon wedges. Cut the flesh into bite-sized pieces and remove the pips. In a bowl, combine the lemon pieces, ½ the chopped chives, 30ml of a sweetener of choice, and a large pinch of salt. Place a pan over a low-medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 10-15 minutes until soft and caramelised, shifting occasionally. Add the lemon mixture and 25ml of water and fry for 20-25 minutes until thickened, stirring occasionally. Stir in the balsamic-djion, and simmer for 5-6 minutes, stirring occasionally.
GREENS
Boil the kettle. Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans for 6-7 minutes until cooked al dente. Toss with a drizzle of oil and some seasoning. Remove from the pan and place in a bowl. Submerge the peas in boiling water for 2-3 minutes until heated through. Drain on completion and add to the bowl with the green beans.
PESTO
Loosen the pesto with olive oil in 5ml increments until drizzling consistency. When the millet is cooked, toss with ½ the loosened pesto and seasoning.
HAKE
Pat the hake dry with paper towel and season. Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry on the other side for a further 3-4 minutes until cooked through.
DIG IN!
Dish up the pesto-laced millet and lay over the fried hake. Side with the green beans and peas, and dollop over the lemon chutney. Garnish with the remaining chopped chives and serve the remaining lemon wedges on the side. Stunning, Chef!