eCook Meal
British Hake & Roasted Veg
with homemade tartar sauce
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R81.49
for 4 servings · R20.37 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Gherkins needs 100 gMild Dill Gherkins 780 g 780 g at R63.99 · 13% of packR8.20
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Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Low Fat Plain Yoghurt needs 160 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 53% of packR10.66
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R63.99 · 1% of packR0.82
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
Not in the Woolies basket — source these elsewhere:
- Line-caught Hake Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Dill, Feta, Fish, Gherkins, Green Leaves, Lemon Juice, Line-caught Hake Fillets, Onion, Pea, Yoghurt
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, Dill, Feta, Fish, Gherkins, Green Leaves, Lemon Juice, Line-caught Hake Fillets, Onion, Pea, Yoghurt
How many calories does British Hake & Roasted Veg have?
514 calories
How much fat content does British Hake & Roasted Veg have?
grams