Are you ready for a mouthwatering, easy meal? Can you handle a hake fillet with a crispy coating and flakey flesh? Do sweet potato wedges give you life? Does a tartar sauce and a fresh salad sound like heaven? If you answered yes, this is the dinner for you!
Crumbed Hake & Sweet Potato Chips
Crumbed Hake & Sweet Potato Chips
with a dill & tartar sauce, panko breadcrumbs & olives
Hands on Time: 35 - 50 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Fish
- Fresh Dill
- Gherkins
- Lemon Juice
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Low Fat Plain Yoghurt
- Pitted Kalamata Olives
- Salad Leaves
- Spiced Panko Crumb
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Salt & Pepper
- Paper Towel
- Butter
FOR THE PERFECT WEDGES...
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
MIX IT UP, THEN GET CRUMBING!
In a small bowl, combine the yoghurt, the diced gherkins, and ¾ of the chopped dill. Season and set aside. Heat 30g of butter in the microwave or in a small pot over the stove until completely melted. Remove from the microwave or stove, and add in the spiced panko crumb and a small drizzle of oil. Season and mix until well combined. Pat the hake dry with paper towel and place skin-side down on a lightly greased baking tray. Coat the flesh side in the crumb mixture and set aside.
THE HAKE HEADS INTO THE OVEN
When the wedges have been cooking for 10 minutes, give them a shift and return to the oven. Pop in the tray of hake and bake for the remaining roasting time until the wedges are caramelised, the hake is cooked through, and the crumb is crispy.
TOSS YOUR SALAD
Place the rinsed salad leaves and the chopped olives in a bowl. Toss together with the lemon juice (to taste), 5ml of olive oil, and seasoning.
CRISPY, FISHY INDULGENCE
Plate the crispy hake alongside the gorgeous wedges, a generous dollop of tartar crème, and the fresh salad. Finish by garnishing with the remaining dill. Easy as that, Chef!
Sweet Potato - 250g
Low Fat Plain Yoghurt - 30ml
Gherkins - 25g
Fresh Dill - 3g
Spiced Panko Crumb - 55ml
Line-caught Hake Fillet - 1
Salad Leaves - 20g
Pitted Kalamata Olives - 20g
Lemon Juice - 15ml
FOR THE PERFECT WEDGES...
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
MIX IT UP, THEN GET CRUMBING!
In a small bowl, combine the yoghurt, the diced gherkins, and ¾ of the chopped dill. Season and set aside. Heat 60g of butter in the microwave or in a small pot over the stove until completely melted. Remove from the microwave or stove, and add in the spiced panko crumb and a small drizzle of oil. Season and mix until well combined. Pat the hake dry with paper towel and place skin-side down on a lightly greased baking tray. Coat the flesh side in the crumb mixture and set aside.
THE HAKE HEADS INTO THE OVEN
When the wedges have been cooking for 10 minutes, give them a shift and return to the oven. Pop in the tray of hake and bake for the remaining roasting time until the wedges are caramelised, the hake is cooked through, and the crumb is crispy.
TOSS YOUR SALAD
Place the rinsed salad leaves and the chopped olives in a bowl. Toss together with the lemon juice (to taste), 10ml of olive oil, and seasoning.
CRISPY, FISHY INDULGENCE
Plate the crispy hake alongside the gorgeous wedges, a generous dollop of tartar crème, and the fresh salad. Finish by garnishing with the remaining dill. Easy as that, Chef!
Sweet Potato - 500g
Low Fat Plain Yoghurt - 60ml
Gherkins - 50g
Fresh Dill - 5g
Spiced Panko Crumb - 110ml
Line-caught Hake Fillets - 2
Salad Leaves - 40g
Pitted Kalamata Olives - 40g
Lemon Juice - 30ml
FOR THE PERFECT WEDGES...
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
MIX IT UP, THEN GET CRUMBING!
In a small bowl, combine the yoghurt, the diced gherkins, and ¾ of the chopped dill. Season and set aside. Heat 90g of butter in the microwave or in a small pot over the stove until completely melted. Remove from the microwave or stove, and add in the spiced panko crumb and a small drizzle of oil. Season and mix until well combined. Pat the hake dry with paper towel and place skin-side down on a lightly greased baking tray. Coat the flesh side in the crumb mixture and set aside.
THE HAKE HEADS INTO THE OVEN
When the wedges have been cooking for 15 minutes, give them a shift and return to the oven. Pop in the tray of hake and bake for the remaining roasting time until the wedges are caramelised, the hake is cooked through, and the crumb is crispy.
TOSS YOUR SALAD
Place the rinsed salad leaves and the chopped olives in a bowl. Toss together with the lemon juice (to taste), 15ml of olive oil, and seasoning.
CRISPY, FISHY INDULGENCE
Plate the crispy hake alongside the gorgeous wedges, a generous dollop of tartar crème, and the fresh salad. Finish by garnishing with the remaining dill. Easy as that, Chef!
Sweet Potato - 750g
Low Fat Plain Yoghurt - 90ml
Gherkins - 75g
Fresh Dill - 8g
Spiced Panko Crumb - 165ml
Line-caught Hake Fillets - 3
Salad Leaves - 60g
Pitted Kalamata Olives - 60g
Lemon Juice - 45ml
FOR THE PERFECT WEDGES...
Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
MIX IT UP, THEN GET CRUMBING!
In a small bowl, combine the yoghurt, the diced gherkins, and ¾ of the chopped dill. Season and set aside. Heat 120g of butter in the microwave or in a small pot over the stove until completely melted. Remove from the microwave or stove, and add in the spiced panko crumb and a small drizzle of oil. Season and mix until well combined. Pat the hake dry with paper towel and place skin-side down on a lightly greased baking tray. Coat the flesh side in the crumb mixture and set aside.
THE HAKE HEADS INTO THE OVEN
When the wedges have been cooking for 15 minutes, give them a shift and return to the oven. Pop in the tray of hake and bake for the remaining roasting time until the wedges are caramelised, the hake is cooked through, and the crumb is crispy.
TOSS YOUR SALAD
Place the rinsed salad leaves and the chopped olives in a bowl. Toss together with the lemon juice (to taste), 20ml of olive oil, and seasoning.
CRISPY, FISHY INDULGENCE
Plate the crispy hake alongside the gorgeous wedges, a generous dollop of tartar crème, and the fresh salad. Finish by garnishing with the remaining dill. Easy as that, Chef!
Sweet Potato - 1kg
Low Fat Plain Yoghurt - 125ml
Gherkins - 100g
Fresh Dill - 10g
Spiced Panko Crumb - 220ml
Line-caught Hake Fillets - 4
Salad Leaves - 80g
Pitted Kalamata Olives - 80g
Lemon Juice - 60ml
Woolies Products in this dish
