Ever eaten white gold? Delicious line-caught hake is coated in a golden Cape bay & turmeric marinade and roasted alongside bright pumpkin & green beans. Sided with golden flecks of charred corn, spicy pickled red onion & fresh coriander. Your guests will sail the seven seas for this dish, Chef!
Golden Hake & Corn
Golden Hake & Corn
with green beans, fresh coriander & dried chilli flakes
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Corn
- Dried Chilli Flakes
- Fish
- Fresh Coriander
- Golden Cape Bay
- Green Beans
- Lime Juice
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Pumpkin Chucks
- Pumpkin Chunks
- Red Onion
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
ORANGE YOU HAPPY?
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray. Coat in oil, seasoning, and a sweetener of choice (to taste). Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
GREEN & GOLD
In a bowl, combine the golden Cape bay, 10ml of oil, and seasoning. Add the hake and toss until coated. Set aside to marinate. Place the halved green beans in a bowl. Coat in oil and season. Set aside.
PREP STEP
In a large bowl, combine ½ the lime juice, 15ml of water, the chilli flakes (to taste), and 5ml of a sweetener of choice. Add the sliced onion and toss until coated. Set aside to pickle.
SOMETHING’S FISHY
When the pumpkin has 15-20 minutes remaining, add the dressed green beans and the marinated hake fillet to the tray with the pumpkin. Roast for the remaining time until cooked through.
THAT SMELLS GOOD!
Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the corn. Fry for 4-5 minutes until starting to char, shifting occasionally. Remove from the pan and add to the bowl with the pickled onion and the pickling liquid. Toss until combined.
TIME TO DINE
Plate up the corn & pickled onion mix. Side with the turmeric hake and the roasted pumpkin & green beans. Drizzle over the remaining lime juice (to taste) and garnish with the chopped coriander. Dive in, Chef!
Pumpkin Chunks - 250g
Golden Cape Bay - 7,5ml
Line-caught Hake Fillet - 1
Green Beans - 100g
Lime Juice - 20ml
Dried Chilli Flakes - 2,5ml
Red Onion - 1
Corn - 50g
Fresh Coriander - 4g
ORANGE YOU HAPPY?
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray. Coat in oil, seasoning, and a sweetener of choice (to taste). Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
GREEN & GOLD
In a bowl, combine the golden Cape bay, 20ml of oil, and seasoning. Add the hake and toss until coated. Set aside to marinate. Place the halved green beans in a bowl. Coat in oil and season. Set aside.
PREP STEP
In a large bowl, combine ½ the lime juice, 30ml of water, the chilli flakes (to taste), and 10ml of a sweetener of choice. Add the sliced onion and toss until coated. Set aside to pickle.
SOMETHING’S FISHY
When the pumpkin has 15-20 minutes remaining, add the dressed green beans and the marinated hake fillets to the tray with the pumpkin. Roast for the remaining time until cooked through.
THAT SMELLS GOOD!
Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the corn. Fry for 4-5 minutes until starting to char, shifting occasionally. Remove from the pan and add to the bowl with the pickled onion and the pickling liquid. Toss until combined.
TIME TO DINE
Plate up the corn & pickled onion mix. Side with the turmeric hake and the roasted pumpkin & green beans. Drizzle over the remaining lime juice (to taste) and garnish with the chopped coriander. Dive in, Chef!
Pumpkin Chunks - 500g
Golden Cape Bay - 15ml
Line-caught Hake Fillets - 2
Green Beans - 200g
Lime Juice - 40ml
Dried Chilli Flakes - 5ml
Red Onion - 1
Corn - 100g
Fresh Coriander - 8g
ORANGE YOU HAPPY?
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray. Coat in oil, seasoning, and a sweetener of choice (to taste). Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
GREEN & GOLD
In a bowl, combine the golden Cape bay, 30ml of oil, and seasoning. Add the hake and toss until coated. Set aside to marinate. Place the halved green beans in a bowl. Coat in oil and season. Set aside.
PREP STEP
In a large bowl, combine ½ the lime juice, 45ml of water, the chilli flakes (to taste), and 15ml of a sweetener of choice. Add the sliced onion and toss until coated. Set aside to pickle.
SOMETHING’S FISHY
When the pumpkin has 15-20 minutes remaining, add the dressed green beans and the marinated hake fillets to the tray with the pumpkin. Use two trays, if necessary. Roast for the remaining time until cooked through.
THAT SMELLS GOOD!
Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the corn. Fry for 5-6 minutes until starting to char, shifting occasionally. Remove from the pan and add to the bowl with the pickled onion and the pickling liquid. Toss until combined.
TIME TO DINE
Plate up the corn & pickled onion mix. Side with the turmeric hake and the roasted pumpkin & green beans. Drizzle over the remaining lime juice (to taste) and garnish with the chopped coriander. Dive in, Chef!
Pumpkin Chucks - 750g
Golden Cape Bay - 22,5ml
Line-caught Hake Fillets - 3
Green Beans - 300g
Lime Juice - 60ml
Dried Chilli Flakes - 7,5ml
Red Onion - 1
Corn - 150g
Fresh Coriander - 12g
ORANGE YOU HAPPY?
Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray. Coat in oil, seasoning, and a sweetener of choice (to taste). Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
GREEN & GOLD
In a bowl, combine the golden Cape bay, 40ml of oil, and seasoning. Add the hake and toss until coated. Set aside to marinate. Place the halved green beans in a bowl. Coat in oil and season. Set aside.
PREP STEP
In a large bowl, combine ½ the lime juice, 60ml of water, the chilli flakes (to taste), and 20ml of a sweetener of choice. Add the sliced onion and toss until coated. Set aside to pickle.
SOMETHING’S FISHY
When the pumpkin has 15-20 minutes remaining, add the dressed green beans and the marinated hake fillets to the tray with the pumpkin. Use two trays, if necessary. Roast for the remaining time until cooked through.
THAT SMELLS GOOD!
Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the corn. Fry for 5-6 minutes until starting to char, shifting occasionally. Remove from the pan and add to the bowl with the pickled onion and the pickling liquid. Toss until combined.
TIME TO DINE
Plate up the corn & pickled onion mix. Side with the turmeric hake and the roasted pumpkin & green beans. Drizzle over the remaining lime juice (to taste) and garnish with the chopped coriander. Dive in, Chef!
Pumpkin Chunks - 1kg
Golden Cape Bay - 30ml
Line-caught Hake Fillets - 4
Green Beans - 400g
Lime Juice - 85ml
Dried Chilli Flakes - 10ml
Red Onion - 1
Corn - 200g
Fresh Coriander - 15g
Woolies Products in this dish
