eCook Meal
Golden Hake & Orzo
with sun-dried tomato & olives
An easy yet fabulously flavourful dish: perfectly grilled hake is placed on a bed of orzo cooked in white wine & chicken stock, sun-dried tomatoes, and salty olives. Finished off with fresh parsley & a squeeze of lemon juice for added zing!
Serving guide
Choose your portion size.
CRISPY SKIN
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for 3-4 minutes until cooked through. Remove from the pan and set aside.
ONE-PAN ORZO
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced Onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated Garlic and fry for 1 minute until fragrant, shifting constantly. Add the orzo and mix until coated. Add the wine, the chopped sun-dried tomatoes, the Chicken stock, and 300ml boiling water. Mix until combined and bring to the boil. Cook for 8-12 minutes until the orzo is cooked al dente.
FINISHING TOUCHES
When the orzo has 1-2 minutes remaining, add the halved olives, the Lemon zest (to taste), and ½ the chopped Parsley. Top the orzo with the hake, skin-side up. Season with a squeeze of lemon juice (to taste), a sweetener of choice, salt, and pepper.
PLATE UP
Plate up the orzo topped with the hake and garnish with the remaining Parsley. Serve with any remaining lemon wedges. Dive in, Chef!
CRISPY SKIN
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for 3-4 minutes until cooked through. Remove from the pan and set aside.
ONE-PAN ORZO
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced Onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated Garlic and fry for 1 minute until fragrant, shifting constantly. Add the orzo and mix until coated. Add the wine, the chopped sun-dried tomatoes, the Chicken stock, and 600ml boiling water. Mix until combined and bring to the boil. Cook for 8-12 minutes until the orzo is cooked al dente.
FINISHING TOUCHES
When the orzo has 1-2 minutes remaining, add the halved olives, the Lemon zest (to taste), and ½ the chopped Parsley. Top the orzo with the hake, skin-side up. Season with a squeeze of lemon juice (to taste), a sweetener of choice, salt, and pepper.
PLATE UP
Plate up the orzo topped with the hake and garnish with the remaining Parsley. Serve with any remaining lemon wedges. Dive in, Chef!
CRISPY SKIN
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for 3-4 minutes until cooked through. Remove from the pan and set aside.
ONE-PAN ORZO
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced Onion and fry for 5-6 minutes until soft, shifting occasionally. Add the grated Garlic and fry for 1 minute until fragrant, shifting constantly. Add the orzo and mix until coated. Add the wine, the chopped sun-dried tomatoes, the Chicken stock, and 900ml boiling water. Mix until combined and bring to the boil. Cook for 8-12 minutes until the orzo is cooked al dente.
FINISHING TOUCHES
When the orzo has 1-2 minutes remaining, add the halved olives, the Lemon zest (to taste), and ½ the chopped Parsley. Top the orzo with the hake, skin-side up. Season with a squeeze of lemon juice (to taste), a sweetener of choice, salt, and pepper.
PLATE UP
Plate up the orzo topped with the hake and garnish with the remaining Parsley. Serve with any remaining lemon wedges. Dive in, Chef!
CRISPY SKIN
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for 3-4 minutes until cooked through. Remove from the pan and set aside.
ONE-PAN ORZO
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced Onion and fry for 6-8 minutes until soft, shifting occasionally. Add the grated Garlic and fry for 1 minute until fragrant, shifting constantly. Add the orzo and mix until coated. Add the wine, the chopped sun-dried tomatoes, the Chicken stock, and 1,2L boiling water. Mix until combined and bring to the boil. Cook for 8-12 minutes until the orzo is cooked al dente.
FINISHING TOUCHES
When the orzo has 1-2 minutes remaining, add the halved olives, the Lemon zest (to taste), and ½ the chopped Parsley. Top the orzo with the hake, skin-side up. Season with a squeeze of lemon juice (to taste), a sweetener of choice, salt, and pepper.
PLATE UP
Plate up the orzo topped with the hake and garnish with the remaining Parsley. Serve with any remaining lemon wedges. Dive in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R120.90
for 4 servings · R30.22 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Orzo Pasta needs 400 mlOrzo Pasta 500 g R22.99 · whole pack (size can't be divided)R22.99
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White Wine needs 125 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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Chicken Stock needs 20 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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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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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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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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Sun-dried Tomatoes needs 100 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 7% of packR3.00
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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 Golden Hake & Orzo?
The preparation time for Golden Hake & Orzo with sun-dried tomato & olives is between 15 and 30 minutes.
What is the total time required to make Golden Hake & Orzo with sun-dried tomato & olives?
The total time required to make Golden Hake & Orzo with sun-dried tomato & olives is between 30 and 50 minutes.
How many servings does Golden Hake & Orzo provide?
4 servings
What are the main ingredients in Golden Hake & Orzo?
Chicken, Chicken Stock, Fish, Garlic, Lemon, Line-caught Hake Fillets, Onion, Orzo Pasta, Parsley, Pitted Kalamata Olives, Tomato, White Wine
What is the nutritional information of Golden Hake & Orzo?
Calories: 639, Carbs: 94 grams, Fat: grams, Protein: 33.8 grams, Sugar: 14.2 grams, Salt: 856 grams
How do I prepare Golden Hake & Orzo?
CRISPY SKIN: Boil the kettle. Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, for 3-4 minutes until crispy and golden. Flip and fry the other side for 3-4 minutes until cooked through. Remove from the pan and set aside. FINISHING TOUCHES: When the orzo has 1-2 minutes remaining, add the halved olives, the lemon zest (to taste), and ½ the chopped parsley. Top the orzo with the hake, skin-side up. Season with a squeeze of lemon juice (to taste), a sweetener of choice, salt, and pepper. PLATE UP: Plate up the orzo topped with the hake and garnish with the remaining parsley. Serve with any remaining lemon wedges. Dive in, Chef! ONE-PAN ORZO: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1 minute until fragrant, shifting constantly. Add the orzo and mix until coated. Add the wine, the chopped sun-dried tomatoes, the chicken stock, and 600ml boiling water. Mix until combined and bring to the boil. Cook for 8-12 minutes until the orzo is cooked al dente.
What should be prepared from my kitchen to make Golden Hake & Orzo?
Chicken, Chicken Stock, Fish, Garlic, Lemon, Line-caught Hake Fillets, Onion, Orzo Pasta, Parsley, Pitted Kalamata Olives, Tomato, White Wine
How many calories does Golden Hake & Orzo have?
639 calories
How much fat content does Golden Hake & Orzo have?
grams