eCook Meal
Crumbed Hake & Sweet Potato Chips
with a dill & tartar sauce, panko breadcrumbs & olives
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R62.56
for 4 servings · R15.64 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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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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Gherkins needs 100 gMild Dill Gherkins 780 g 780 g at R63.99 · 13% of packR8.20
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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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Pitted Kalamata Olives needs 80 gKalamata Olives 825 g 825 g at R149.99 · 10% of packR14.54
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Low Fat Plain Yoghurt needs 125 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 42% of packR8.33
Not in the Woolies basket — source these elsewhere:
- Line-caught Hake Fillets
- Spiced Panko Crumb
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crumbed Hake & Sweet Potato Chips?
The preparation time for Crumbed Hake & Sweet Potato Chips with a dill & tartar sauce, panko breadcrumbs & olives is between 35 and 50 minutes.
What is the total time required to make Crumbed Hake & Sweet Potato Chips with a dill & tartar sauce, panko breadcrumbs & olives?
The total time required to make Crumbed Hake & Sweet Potato Chips with a dill & tartar sauce, panko breadcrumbs & olives is between 45 and 60 minutes.
How many servings does Crumbed Hake & Sweet Potato Chips provide?
4 servings
What are the main ingredients in Crumbed Hake & Sweet Potato Chips?
Dill, Fish, Gherkins, Lemon Juice, Line-caught Hake Fillets, Pitted Kalamata Olives, Salad Leaves, Spiced Panko Crumb, Sweet Potato, Yoghurt
What is the nutritional information of Crumbed Hake & Sweet Potato Chips?
Calories: 455, Carbs: 64 grams, Fat: grams, Protein: 30.2 grams, Sugar: 17.7 grams, Salt: 778 grams
How do I prepare Crumbed Hake & Sweet Potato Chips?
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. 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! 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. 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).
What should be prepared from my kitchen to make Crumbed Hake & Sweet Potato Chips?
Dill, Fish, Gherkins, Lemon Juice, Line-caught Hake Fillets, Pitted Kalamata Olives, Salad Leaves, Spiced Panko Crumb, Sweet Potato, Yoghurt
How many calories does Crumbed Hake & Sweet Potato Chips have?
455 calories
How much fat content does Crumbed Hake & Sweet Potato Chips have?
grams