You will swim in the compliments after serving this meal for dinner, Chef! A bed of jasmine rice is topped with a pan-fried, crispy-skin hake fillet, deliciously smothered in a homemade tomato sauce, dotted with silky onion and spiced with the smoky notes of NOMU Spanish Rub. Served with a stunning salad of artichoke, briny olives and delicate dill.
Napoletana Hake & Rice
Napoletana Hake & Rice
with fresh dill & an artichoke salad
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Artichoke Quarters
- Fish
- Fresh Dill
- Garlic Clove/s
- Garlic Cloves
- Jasmine Rice
- Lemon Juice
- Line-caught Hake Fillet/s
- Line-caught Hake Fillets
- NOMU Spanish Rub
- Pitted Kalamata Olives
- Salad Leaves
- Spring Onion
- Spring Onions
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
- Paper Towel
RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion, garlic, and NOMU rub until fragrant, 2-3 minutes. Mix in the tomato passata, sweetener (to taste), and 50ml [100ml]|#7DA0D7 of water. Simmer until thickened, 5-6 minutes. Remove from the heat and season.
Fish & SALAD PREP
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). 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. In a salad bowl, mix the lemon juice and a drizzle of olive oil. Mix in the salad leaves, artichoke, olives, and ½ of the dill.
DINNER IS READY
Plate up the rice. Top with the hake smothered in the thick sauce. Side with the artichoke salad. Garnish with the remaining dill. Great work, Chef!
Jasmine Rice - 100ml
Spring Onion - 1
Garlic Clove/s - 1
NOMU Spanish Rub - 10ml
Tomato Passata - 100ml
Line-caught Hake Fillet/s - 1
Lemon Juice - 15ml
Salad Leaves - 20g
Artichoke Quarters - 20g
Pitted Kalamata Olives - 20g
Fresh Dill - 3g
RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion, garlic, and NOMU rub until fragrant, 2-3 minutes. Mix in the tomato passata, sweetener (to taste), and 50ml [100ml]|#7DA0D7 of water. Simmer until thickened, 5-6 minutes. Remove from the heat and season.
Fish & SALAD PREP
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). 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. In a salad bowl, mix the lemon juice and a drizzle of olive oil. Mix in the salad leaves, artichoke, olives, and ½ of the dill.
DINNER IS READY
Plate up the rice. Top with the hake smothered in the thick sauce. Side with the artichoke salad. Garnish with the remaining dill. Great work, Chef!
Jasmine Rice - 200ml
Spring Onion - 1
Garlic Clove/s - 2
NOMU Spanish Rub - 20ml
Tomato Passata - 200ml
Line-caught Hake Fillet/s - 2
Lemon Juice - 30ml
Salad Leaves - 40g
Artichoke Quarters - 40g
Pitted Kalamata Olives - 40g
Fresh Dill - 5g
RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion, garlic, and NOMU rub until fragrant, 3-4 minutes. Mix in the tomato passata, sweetener (to taste), and 150ml [200ml]|#7DA0D7 of water. Simmer until thickened, 8-10 minutes. Remove from the heat and season.
Fish & SALAD PREP
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). 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. In a salad bowl, mix the lemon juice and a drizzle of olive oil. Mix in the salad leaves, artichoke, olives, and ½ of the dill.
DINNER IS READY
Plate up the rice. Top with the hake smothered in the thick sauce. Side with the artichoke salad. Garnish with the remaining dill. Great work, Chef!
Jasmine Rice - 300ml
Spring Onions - 2
Garlic Cloves - 3
NOMU Spanish Rub - 30ml
Tomato Passata - 300ml
Line-caught Hake Fillets - 3
Lemon Juice - 45ml
Salad Leaves - 60g
Artichoke Quarters - 60g
Pitted Kalamata Olives - 60g
Fresh Dill - 8g
RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the onion, garlic, and NOMU rub until fragrant, 3-4 minutes. Mix in the tomato passata, sweetener (to taste), and 150ml [200ml]|#7DA0D7 of water. Simmer until thickened, 8-10 minutes. Remove from the heat and season.
Fish & SALAD PREP
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). 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. In a salad bowl, mix the lemon juice and a drizzle of olive oil. Mix in the salad leaves, artichoke, olives, and ½ of the dill.
DINNER IS READY
Plate up the rice. Top with the hake smothered in the thick sauce. Side with the artichoke salad. Garnish with the remaining dill. Great work, Chef!
Jasmine Rice - 400ml
Spring Onions - 2
Garlic Cloves - 4
NOMU Spanish Rub - 40ml
Tomato Passata - 400ml
Line-caught Hake Fillets - 4
Lemon Juice - 60ml
Salad Leaves - 80g
Artichoke Quarters - 80g
Pitted Kalamata Olives - 80g
Fresh Dill - 10g
Frequently Asked Questions
What is the preparation time for Napoletana Hake & Rice?
The preparation time for Napoletana Hake & Rice with fresh dill & an artichoke salad is between 20 and 25 minutes.
What is the total time required to make Napoletana Hake & Rice with fresh dill & an artichoke salad?
The total time required to make Napoletana Hake & Rice with fresh dill & an artichoke salad is between 20 and 25 minutes.
How many servings does Napoletana Hake & Rice provide?
4 servings
What are the main ingredients in Napoletana Hake & Rice?
Artichoke Quarters, Fish, Fresh Dill, Garlic Clove/s, Garlic Cloves, Jasmine Rice, Lemon Juice, Line-caught Hake Fillet/s, Line-caught Hake Fillets, NOMU Spanish Rub, Pitted Kalamata Olives, Salad Leaves, Spring Onion, Spring Onions, Tomato Passata
What is the nutritional information of Napoletana Hake & Rice?
Calories: 551.7, Carbs: 87 grams, Fat: grams, Protein: 31.9 grams, Sugar: 7.9 grams, Salt: 1116.1 grams
How do I prepare Napoletana Hake & Rice?
DINNER IS READY: Plate up the rice. Top with the hake smothered in the thick sauce. Side with the artichoke salad. Garnish with the remaining dill. Great work, Chef! FISH & SALAD PREP: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). 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. In a salad bowl, mix the lemon juice and a drizzle of olive oil. Mix in the salad leaves, artichoke, olives, and ½ of the dill. SAUCE: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion, garlic, and NOMU rub until fragrant, 2-3 minutes. Mix in the tomato passata, sweetener (to taste), and 50ml [100ml]|#7DA0D7 of water. Simmer until thickened, 5-6 minutes. Remove from the heat and season. RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Napoletana Hake & Rice?
Artichoke Quarters, Fish, Fresh Dill, Garlic Clove/s, Garlic Cloves, Jasmine Rice, Lemon Juice, Line-caught Hake Fillet/s, Line-caught Hake Fillets, NOMU Spanish Rub, Pitted Kalamata Olives, Salad Leaves, Spring Onion, Spring Onions, Tomato Passata
How many calories does Napoletana Hake & Rice have?
551.7 calories
How much fat content does Napoletana Hake & Rice have?
grams
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