British Hake & Roasted Veg

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

with homemade tartar sauce

4.8

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 60 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter (optional)
Photo of British Hake & Roasted Veg
  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  • Carrot - 240g

  • Onion - 1

  • Low Fat Plain Yoghurt - 40ml

  • Gherkins - 25g

  • Fresh Dill - 3g

  • Peas - 40g

  • Almonds - 10g

  • Line-caught Hake Fillet - 1

  • Green Leaves - 20g

  • Lemon Juice - 10ml

  • Danish-style Feta - 30g

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  • Carrot - 480g

  • Onion - 1

  • Low Fat Plain Yoghurt - 80ml

  • Gherkins - 50g

  • Fresh Dill - 5g

  • Peas - 80g

  • Almonds - 20g

  • Line-caught Hake Fillets - 2

  • Green Leaves - 40g

  • Lemon Juice - 20ml

  • Danish-style Feta - 60g

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  • Carrot - 720g

  • Onions - 2

  • Low Fat Plain Yoghurt - 125ml

  • Gherkins - 75g

  • Fresh Dill - 8g

  • Peas - 120g

  • Almonds - 30g

  • Line-caught Hake Fillets - 3

  • Green Leaves - 60g

  • Lemon Juice - 30ml

  • Danish-style Feta - 90g

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  • Carrot - 960g

  • Onions - 2

  • Low Fat Plain Yoghurt - 160ml

  • Gherkins - 100g

  • Fresh Dill - 10g

  • Peas - 160g

  • Almonds - 40g

  • Line-caught Hake Fillets - 4

  • Green Leaves - 80g

  • Lemon Juice - 40ml

  • Danish-style Feta - 120g

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?

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. 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. 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!

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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