It’s fish & chips, but fancied up, Chef! A peacrumb-coated hake fillet is pan-fried until crispy and plated up with golden butternut chips and a Pesto Princess Basil Pesto-infused green pea mash. Served with an elevated and classy dip for this culinary classic, featuring delicate fresh dill and creamy yoghurt.
Crunchy Hake & Pesto Peas
Crunchy Hake & Pesto Peas
with butternut chips
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Butternut Chips
- Cornflour
- Fish
- Fresh Dill
- Lemon Juice
- Line-caught Hake Fillet/s
- Line-caught Hake Fillets
- Low Fat Plain Yoghurt
- Pea Crumb
- Peas
- Pesto Princess Basil Pesto
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Egg/s
- Paper Towel
FIRST STEP TO Fish & CHIPS
Preheat the oven to 200°C. Spread out the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 30-35 minutes (flipping halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
COAT & CRUMB
Boil the kettle. Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the Cornflour (seasoned lightly), and one containing the crumb. Coat the fish in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Set aside.
PESTO Peas & DILL YOGHURT
In a bowl, loosen the pesto with olive oil until a drizzling consistency. Submerge the Peas in boiling water until plump and heated through, 2-3 minutes. Drain and add to the bowl with the loosened pesto. Mix in ½ the lemon juice (to taste) and season. Mash the pesto peas with a potato masher or fork and set aside. In a small bowl, combine ½ the dill, the yoghurt, the remaining lemon juice (to taste) and seasoning.
FAB Fish
Place a pan over medium-high heat with enough oil to cover the base. Fry the crumbed Fish until golden and cooked through, 2-3 minutes per side. Remove from the pan and drain on paper towel.
DILL-ICIOUS!
Plate the crispy Fish. Side with the roasted butternut chips and the pesto peas. Serve with the creamy tangy dill sauce for dipping. Garnish with the remaining dill and enjoy, Chef!
FIRST STEP TO Fish & CHIPS
Preheat the oven to 200°C. Spread out the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 30-35 minutes (flipping halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
COAT & CRUMB
Boil the kettle. Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the Cornflour (seasoned lightly), and one containing the crumb. Coat the fish in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Set aside.
PESTO Peas & DILL YOGHURT
In a bowl, loosen the pesto with olive oil until a drizzling consistency. Submerge the Peas in boiling water until plump and heated through, 2-3 minutes. Drain and add to the bowl with the loosened pesto. Mix in ½ the lemon juice (to taste) and season. Mash the pesto peas with a potato masher or fork and set aside. In a small bowl, combine ½ the dill, the yoghurt, the remaining lemon juice (to taste) and seasoning.
FAB Fish
Place a pan over medium-high heat with enough oil to cover the base. Fry the crumbed Fish until golden and cooked through, 2-3 minutes per side. Remove from the pan and drain on paper towel.
DILL-ICIOUS!
Plate the crispy Fish. Side with the roasted butternut chips and the pesto peas. Serve with the creamy tangy dill sauce for dipping. Garnish with the remaining dill and enjoy, Chef!
FIRST STEP TO Fish & CHIPS
Preheat the oven to 200°C. Spread out the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 35-40 minutes (flipping halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
COAT & CRUMB
Boil the kettle. Whisk 2 eggs in a bowl. Prepare two shallow dishes: one containing the Cornflour (seasoned lightly), and one containing the crumb. Coat the fish in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each piece of fish. Set aside.
PESTO Peas & DILL YOGHURT
In a bowl, loosen the pesto with olive oil until a drizzling consistency. Submerge the Peas in boiling water until plump and heated through, 2-3 minutes. Drain and add to the bowl with the loosened pesto. Mix in ½ the lemon juice (to taste) and season. Mash the pesto peas with a potato masher or fork and set aside. In a small bowl, combine ½ the dill, the yoghurt, the remaining lemon juice (to taste) and seasoning.
FAB Fish
Place a pan over medium-high heat with enough oil to cover the base. Fry the crumbed Fish until golden and cooked through, 2-3 minutes per side. You may need to do this step in batches. Remove from the pan and drain on paper towel.
DILL-ICIOUS!
Plate the crispy Fish. Side with the roasted butternut chips and the pesto peas. Serve with the creamy tangy dill sauce for dipping. Garnish with the remaining dill and enjoy, Chef!
FIRST STEP TO Fish & CHIPS
Preheat the oven to 200°C. Spread out the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 35-40 minutes (flipping halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
COAT & CRUMB
Boil the kettle. Whisk 2 eggs in a bowl. Prepare two shallow dishes: one containing the Cornflour (seasoned lightly), and one containing the crumb. Coat the fish in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Repeat this step with each piece of fish. Set aside.
PESTO Peas & DILL YOGHURT
In a bowl, loosen the pesto with olive oil until a drizzling consistency. Submerge the Peas in boiling water until plump and heated through, 2-3 minutes. Drain and add to the bowl with the loosened pesto. Mix in ½ the lemon juice (to taste) and season. Mash the pesto peas with a potato masher or fork and set aside. In a small bowl, combine ½ the dill, the yoghurt, the remaining lemon juice (to taste) and seasoning.
FAB Fish
Place a pan over medium-high heat with enough oil to cover the base. Fry the crumbed Fish until golden and cooked through, 2-3 minutes per side. You may need to do this step in batches. Remove from the pan and drain on paper towel.
DILL-ICIOUS!
Plate the crispy Fish. Side with the roasted butternut chips and the pesto peas. Serve with the creamy tangy dill sauce for dipping. Garnish with the remaining dill and enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Crunchy Hake & Pesto Peas?
The preparation time for Crunchy Hake & Pesto Peas with butternut chips is between 25 and 45 minutes.
What is the total time required to make Crunchy Hake & Pesto Peas with butternut chips?
The total time required to make Crunchy Hake & Pesto Peas with butternut chips is between 40 and 60 minutes.
How many servings does Crunchy Hake & Pesto Peas provide?
4 servings
What are the main ingredients in Crunchy Hake & Pesto Peas?
Butternut Chips, Cornflour, Fish, Fresh Dill, Lemon Juice, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Low Fat Plain Yoghurt, Pea Crumb, Peas, Pesto Princess Basil Pesto
What is the nutritional information of Crunchy Hake & Pesto Peas?
Calories: 532, Carbs: 59 grams, Fat: grams, Protein: 40.4 grams, Sugar: 9.3 grams, Salt: 332 grams
How do I prepare Crunchy Hake & Pesto Peas?
DILL-ICIOUS!: Plate the crispy fish. Side with the roasted butternut chips and the pesto peas. Serve with the creamy tangy dill sauce for dipping. Garnish with the remaining dill and enjoy, Chef! FAB FISH: Place a pan over medium-high heat with enough oil to cover the base. Fry the crumbed fish until golden and cooked through, 2-3 minutes per side. Remove from the pan and drain on paper towel. PESTO PEAS & DILL YOGHURT: In a bowl, loosen the pesto with olive oil until a drizzling consistency. Submerge the peas in boiling water until plump and heated through, 2-3 minutes. Drain and add to the bowl with the loosened pesto. Mix in ½ the lemon juice (to taste) and season. Mash the pesto peas with a potato masher or fork and set aside. In a small bowl, combine ½ the dill, the yoghurt, the remaining lemon juice (to taste) and seasoning. COAT & CRUMB: Boil the kettle. Whisk 1 egg in a bowl. Prepare two shallow dishes: one containing the cornflour (seasoned lightly), and one containing the crumb. Coat the fish in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Set aside. FIRST STEP TO FISH & CHIPS: Preheat the oven to 200°C. Spread out the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and golden, 30-35 minutes (flipping halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Crunchy Hake & Pesto Peas?
Butternut Chips, Cornflour, Fish, Fresh Dill, Lemon Juice, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Low Fat Plain Yoghurt, Pea Crumb, Peas, Pesto Princess Basil Pesto
How many calories does Crunchy Hake & Pesto Peas have?
532 calories
How much fat content does Crunchy Hake & Pesto Peas have?
grams
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