This fish dish puts the sophistication into seafood, with a perfectly crispy-skinned piece of hake, coated in a delectable creamy caper & garlic sauce. With the right accompaniments, like this medley of earthy beetroot & kale roasted in the oven, this will be a favourite 365 days of the year.
Serving guide
Choose your portion size.
UN-BEET-ABLE ROAST
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Place the kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
CAPER-Garlic SAUCE
Boil the kettle. Place a pan over medium-high heat with knob of butter. When melted, add the Garlic, and the Capers. Fry until fragrant, about 1-2 minutes (shifting constantly). Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional and to taste), loosen with a splash of water if too thick, and cover.
Feta SALAD
In a bowl, combine the salad leaves, the Cucumber half-moons, the feta, a drizzle of olive oil, and seasoning.
HAIL TO THE Kale
When the beets have 10 minutes remaining, give the tray a shift and scatter over the dressed Kale. Roast for the remaining time.
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. 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.
WHAT A PLATE
Plate up the hake and drizzle over the Garlic & caper sauce. Side with the fresh salad, the crispy kale and the Beetroot. Perfection, Chef!
UN-BEET-ABLE ROAST
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Place the kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
CAPER-Garlic SAUCE
Boil the kettle. Place a pan over medium-high heat with knob of butter. When melted, add the Garlic, and the Capers. Fry until fragrant, about 1-2 minutes (shifting constantly). Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional and to taste), loosen with a splash of water if too thick, and cover.
Feta SALAD
In a bowl, combine the salad leaves, the Cucumber half-moons, the feta, a drizzle of olive oil, and seasoning.
HAIL TO THE Kale
When the beets have 10 minutes remaining, give the tray a shift and scatter over the dressed Kale. Roast for the remaining time.
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. 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.
WHAT A PLATE
Plate up the hake and drizzle over the Garlic & caper sauce. Side with the fresh salad, the crispy kale and the Beetroot. Perfection, Chef!
UN-BEET-ABLE ROAST
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place the kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
CAPER-Garlic SAUCE
Boil the kettle. Place a pan over medium-high heat with knob of butter. When melted, add the Garlic, and the Capers. Fry until fragrant, about 1-2 minutes (shifting constantly). Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional and to taste), loosen with a splash of water if too thick, and cover.
Feta SALAD
In a bowl, combine the salad leaves, the Cucumber half-moons, the feta, a drizzle of olive oil, and seasoning.
HAIL TO THE Kale
When the beets have 10 minutes remaining, give the tray a shift and scatter over the dressed Kale. Roast for the remaining time.
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. 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.
WHAT A PLATE
Plate up the hake and drizzle over the Garlic & caper sauce. Side with the fresh salad, the crispy kale and the Beetroot. Perfection, Chef!
UN-BEET-ABLE ROAST
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Place the kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
CAPER-Garlic SAUCE
Boil the kettle. Place a pan over medium-high heat with knob of butter. When melted, add the Garlic, and the Capers. Fry until fragrant, about 1-2 minutes (shifting constantly). Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional and to taste), loosen with a splash of water if too thick, and cover.
Feta SALAD
In a bowl, combine the salad leaves, the Cucumber half-moons, the feta, a drizzle of olive oil, and seasoning.
HAIL TO THE Kale
When the beets have 10 minutes remaining, give the tray a shift and scatter over the dressed Kale. Roast for the remaining time.
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. 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.
WHAT A PLATE
Plate up the hake and drizzle over the Garlic & caper sauce. Side with the fresh salad, the crispy kale and the Beetroot. Perfection, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R116.76
for 4 servings · R29.19 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Crème Fraîche needs 60 mlSour Cream 250 ml 250 ml at R38.99 · 24% of packR9.36
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Capers needs 40 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 20% of packR19.00
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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
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Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
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 Crispy Kale, Hake & Beets?
The preparation time for Crispy Kale, Hake & Beets with a garlic-caper sauce is between 25 and 40 minutes.
What is the total time required to make Crispy Kale, Hake & Beets with a garlic-caper sauce?
The total time required to make Crispy Kale, Hake & Beets with a garlic-caper sauce is between 40 and 55 minutes.
How many servings does Crispy Kale, Hake & Beets provide?
4 servings
What are the main ingredients in Crispy Kale, Hake & Beets?
Beetroot, Capers, Creme Fraiche, Cucumber, Feta, Fish, Garlic, Kale, Line-caught Hake Fillets, Salad Leaves
What is the nutritional information of Crispy Kale, Hake & Beets?
Calories: 364, Carbs: 20 grams, Fat: grams, Protein: 32.6 grams, Sugar: 4.6 grams, Salt: 846 grams
How do I prepare Crispy Kale, Hake & Beets?
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. 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. CAPER-GARLIC SAUCE: Boil the kettle. Place a pan over medium-high heat with knob of butter. When melted, add the garlic, and the capers. Fry until fragrant, about 1-2 minutes (shifting constantly). Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional and to taste), loosen with a splash of water if too thick, and cover. HAIL TO THE KALE: When the beets have 10 minutes remaining, give the tray a shift and scatter over the dressed kale. Roast for the remaining time. FETA SALAD: In a bowl, combine the salad leaves, the cucumber half-moons, the feta, a drizzle of olive oil, and seasoning. WHAT A PLATE: Plate up the hake and drizzle over the garlic & caper sauce. Side with the fresh salad, the crispy kale and the beetroot. Perfection, Chef! UN-BEET-ABLE ROAST: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). Place the kale in a bowl with a drizzle of olive oil and seasoning. Using your hands, massage until softened and coated.
What should be prepared from my kitchen to make Crispy Kale, Hake & Beets?
Beetroot, Capers, Creme Fraiche, Cucumber, Feta, Fish, Garlic, Kale, Line-caught Hake Fillets, Salad Leaves
How many calories does Crispy Kale, Hake & Beets have?
364 calories
How much fat content does Crispy Kale, Hake & Beets have?
grams