A beautiful hake fillet is pan-fried until crispy and partnered with roasted carrot & red onion wedges. Sided with a homemade dill & gherkin tartar sauce and a fresh pea, almond & feta salad.
British Hake & Roasted Veg
British Hake & Roasted Veg
with homemade tartar sauce
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Carrot
- Danish-style Feta
- Fish
- Fresh Dill
- Gherkins
- Green Leaves
- Lemon Juice
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Low Fat Plain Yoghurt
- Onion
- Onions
- Peas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
VEGGIE ROAST
Preheat the oven to 200°C. Spread the Carrot & onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
TARTAR SAUCE
Boil the kettle. In a bowl, combine the yoghurt, the diced Gherkins, ½ the chopped dill, and seasoning. Set aside. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
GOLDEN Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FLAKY HAKE
Return the pan to 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 until cooked through, 3-4 minutes. Season.
GREEN SALAD
In a bowl, combine the plumped Peas, the rinsed green leaves, the toasted Almonds, the lemon juice, and a drizzle of olive oil. Crumble in the drained feta and toss together.
NOSH TIME
Plate up the roasted Carrot & onion. Side with the pea salad and the golden hake. Sprinkle over the remaining dill and serve the tartare sauce on the side for dunking. Great work, Chef!
VEGGIE ROAST
Preheat the oven to 200°C. Spread the Carrot & onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
TARTAR SAUCE
Boil the kettle. In a bowl, combine the yoghurt, the diced Gherkins, ½ the chopped dill, and seasoning. Set aside. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
GOLDEN Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FLAKY HAKE
Return the pan to 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 until cooked through, 3-4 minutes. Season.
GREEN SALAD
In a bowl, combine the plumped Peas, the rinsed green leaves, the toasted Almonds, the lemon juice, and a drizzle of olive oil. Crumble in the drained feta and toss together.
NOSH TIME
Plate up the roasted Carrot & onion. Side with the pea salad and the golden hake. Sprinkle over the remaining dill and serve the tartare sauce on the side for dunking. Great work, Chef!
VEGGIE ROAST
Preheat the oven to 200°C. Spread the Carrot & onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TARTAR SAUCE
Boil the kettle. In a bowl, combine the yoghurt, the diced Gherkins, ½ the chopped dill, and seasoning. Set aside. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
GOLDEN Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FLAKY HAKE
Return the pan to 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 until cooked through, 3-4 minutes. Season.
GREEN SALAD
In a bowl, combine the plumped Peas, the rinsed green leaves, the toasted Almonds, the lemon juice, and a drizzle of olive oil. Crumble in the drained feta and toss together.
NOSH TIME
Plate up the roasted Carrot & onion. Side with the pea salad and the golden hake. Sprinkle over the remaining dill and serve the tartare sauce on the side for dunking. Great work, Chef!
VEGGIE ROAST
Preheat the oven to 200°C. Spread the Carrot & onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
TARTAR SAUCE
Boil the kettle. In a bowl, combine the yoghurt, the diced Gherkins, ½ the chopped dill, and seasoning. Set aside. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
GOLDEN Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FLAKY HAKE
Return the pan to 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 until cooked through, 3-4 minutes. Season.
GREEN SALAD
In a bowl, combine the plumped Peas, the rinsed green leaves, the toasted Almonds, the lemon juice, and a drizzle of olive oil. Crumble in the drained feta and toss together.
NOSH TIME
Plate up the roasted Carrot & onion. Side with the pea salad and the golden hake. Sprinkle over the remaining dill and serve the tartare sauce on the side for dunking. Great work, Chef!
Frequently Asked Questions
What is the preparation time for British Hake & Roasted Veg?
The preparation time for British Hake & Roasted Veg with homemade tartar sauce is between 20 and 40 minutes.
What is the total time required to make British Hake & Roasted Veg with homemade tartar sauce?
The total time required to make British Hake & Roasted Veg with homemade tartar sauce is between 40 and 60 minutes.
How many servings does British Hake & Roasted Veg provide?
4 servings
What are the main ingredients in British Hake & Roasted Veg?
Almonds, Carrot, Danish-style Feta, Fish, Fresh Dill, Gherkins, Green Leaves, Lemon Juice, Line-caught Hake Fillet, Line-caught Hake Fillets, Low Fat Plain Yoghurt, Onion, Onions, Peas
What is the nutritional information of British Hake & Roasted Veg?
Calories: 514, Carbs: 47 grams, Fat: grams, Protein: 37.8 grams, Sugar: 19.7 grams, Salt: 653 grams
How do I prepare British Hake & Roasted Veg?
VEGGIE ROAST: Preheat the oven to 200°C. Spread the carrot & onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). GOLDEN ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. GREEN SALAD: In a bowl, combine the plumped peas, the rinsed green leaves, the toasted almonds, the lemon juice, and a drizzle of olive oil. Crumble in the drained feta and toss together. TARTAR SAUCE: Boil the kettle. In a bowl, combine the yoghurt, the diced gherkins, ½ the chopped dill, and seasoning. Set aside. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. NOSH TIME: Plate up the roasted carrot & onion. Side with the pea salad and the golden hake. Sprinkle over the remaining dill and serve the tartare sauce on the side for dunking. Great work, Chef! FLAKY HAKE: Return the pan to 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 until cooked through, 3-4 minutes. Season.
What should be prepared from my kitchen to make British Hake & Roasted Veg?
Almonds, Carrot, Danish-style Feta, Fish, Fresh Dill, Gherkins, Green Leaves, Lemon Juice, Line-caught Hake Fillet, Line-caught Hake Fillets, Low Fat Plain Yoghurt, Onion, Onions, Peas
How many calories does British Hake & Roasted Veg have?
514 calories
How much fat content does British Hake & Roasted Veg have?
grams
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