Citrus Hake

Celebrate the Easter holidays by sharing a beautiful meal your loved ones will love. On a hearty bed of orange-flavoured curry lentils, dotted with sweet raisins, rests a golden-seared hake fillet. Sided with roasted gem squash and a toasted almond salad.

Citrus Hake

with curried lentils & gem squash

Hands on Time: 15 - 35 minutes

Overall Time: 40 - 60 minutes

Ingredients:

  • Almonds
  • Fish
  • Fresh Dill
  • Gem Squash
  • Line-caught Hake Fillet
  • Line-caught Hake Fillets
  • Medium Curry Powder
  • Onion
  • Onions
  • Orange
  • Oranges
  • Raisins
  • Salad Leaves
  • Tinned Lentils

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter
Photo of Citrus Hake
  1. ROASTED GEM SQUASH

    Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining time.

  2. ALL-THE-MONDS

    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. In a small bowl, combine the juice of 1 orange wedge, a drizzle of olive oil, and seasoning.

  3. CURRIED AWAY

    Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 4-5 minutes (shifting occasionally). Add the curry powder (to taste) and cook until fragrant, 1-2 minutes. Add the rinsed lentils and the juice of the remaining orange wedges. Cook until the sauce has reduced, 1-2 minutes. Remove from the heat. Mix in the raisins, the orange zest (to taste), and ½ the chopped dill. Season and cover.

  4. ORANGE SALAD

    In a salad bowl, toss together the rinsed salad leaves, the toasted almonds, and the orange dressing. Set aside.

  5. HOOKED ON HAKE

    Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry until cooked through, 3-4 minutes. Remove from the pan.

  6. PLATE UP, CHEF!

    Make a bed of orange curried lentils, top with the hake, and garnish with the remaining dill. Side with the fresh salad and the roasted gem squash. Enjoy, Chef!

  • Gem Squash - 1

  • Almonds - 10g

  • Orange - 1

  • Onion - 1

  • Medium Curry Powder - 2.5ml

  • Tinned Lentils - 60g

  • Raisins - 10g

  • Fresh Dill - 3g

  • Salad Leaves - 20g

  • Line-caught Hake Fillet - 1

  1. ROASTED GEM SQUASH

    Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 25-30 minutes. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining time.

  2. ALL-THE-MONDS

    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. In a small bowl, combine the juice of 2 orange wedges, a drizzle of olive oil, and seasoning.

  3. CURRIED AWAY

    Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 5-6 minutes (shifting occasionally). Add the curry powder (to taste) and cook until fragrant, 1-2 minutes. Add the rinsed lentils and the juice of the remaining orange wedges. Cook until the sauce has reduced, 1-2 minutes. Remove from the heat. Mix in the raisins, the orange zest (to taste), and ½ the chopped dill. Season and cover.

  4. ORANGE SALAD

    In a salad bowl, toss together the rinsed salad leaves, the toasted almonds, and the orange dressing. Set aside.

  5. HOOKED ON HAKE

    Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry until cooked through, 3-4 minutes. Remove from the pan.

  6. PLATE UP, CHEF!

    Make a bed of orange curried lentils, top with the hake, and garnish with the remaining dill. Side with the fresh salad and the roasted gem squash. Enjoy, Chef!

  • Gem Squash - 2

  • Almonds - 20g

  • Orange - 1

  • Onion - 1

  • Medium Curry Powder - 5ml

  • Tinned Lentils - 120g

  • Raisins - 20g

  • Fresh Dill - 5g

  • Salad Leaves - 40g

  • Line-caught Hake Fillets - 2

  1. ROASTED GEM SQUASH

    Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 30-35 minutes. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining time.

  2. ALL-THE-MONDS

    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. In a small bowl, combine the juice of 3 orange wedges, a drizzle of olive oil, and seasoning.

  3. CURRIED AWAY

    Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 6-7 minutes (shifting occasionally). Add the curry powder (to taste) and cook until fragrant, 1-2 minutes. Add the rinsed lentils and the juice of the remaining orange wedges. Cook until the sauce has reduced, 2-3 minutes. Remove from the heat. Mix in the raisins, the orange zest (to taste), and ½ the chopped dill. Season and cover.

  4. ORANGE SALAD

    In a salad bowl, toss together the rinsed salad leaves, the toasted almonds, and the orange dressing. Set aside.

  5. HOOKED ON HAKE

    Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry until cooked through, 3-4 minutes. Remove from the pan.

  6. PLATE UP, CHEF!

    Make a bed of orange curried lentils, top with the hake, and garnish with the remaining dill. Side with the fresh salad and the roasted gem squash. Enjoy, Chef!

  • Gem Squash - 3

  • Almonds - 30g

  • Oranges - 2

  • Onions - 2

  • Medium Curry Powder - 7,5ml

  • Tinned Lentils - 180g

  • Raisins - 30g

  • Fresh Dill - 8g

  • Salad Leaves - 60g

  • Line-caught Hake Fillets - 3

  1. ROASTED GEM SQUASH

    Preheat the oven to 200°C. Place the deseeded gem squash halves on a roasting tray, cut-side up. Lightly drizzle with oil and season. Roast in the hot oven until soft, 30-35 minutes. At the halfway mark, pop a small knob of butter into each half and return to the oven for the remaining time.

  2. ALL-THE-MONDS

    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. In a small bowl, combine the juice of 4 orange wedges, a drizzle of olive oil, and seasoning.

  3. CURRIED AWAY

    Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft, 7-8 minutes (shifting occasionally). Add the curry powder (to taste) and cook until fragrant, 1-2 minutes. Add the rinsed lentils and the juice of the remaining orange wedges. Cook until the sauce has reduced, 2-3 minutes. Remove from the heat. Mix in the raisins, the orange zest (to taste), and ½ the chopped dill. Season and cover.

  4. ORANGE SALAD

    In a salad bowl, toss together the rinsed salad leaves, the toasted almonds, and the orange dressing. Set aside.

  5. HOOKED ON HAKE

    Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry until cooked through, 3-4 minutes. Remove from the pan.

  6. PLATE UP, CHEF!

    Make a bed of orange curried lentils, top with the hake, and garnish with the remaining dill. Side with the fresh salad and the roasted gem squash. Enjoy, Chef!

  • Gem Squash - 4

  • Almonds - 40g

  • Oranges - 2

  • Onions - 2

  • Medium Curry Powder - 10ml

  • Tinned Lentils - 240g

  • Raisins - 40g

  • Fresh Dill - 10g

  • Salad Leaves - 80g

  • Line-caught Hake Fillets - 4

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