Flaky & delicate hake is coated in a seafood rub, baked to perfection and sided with caramelised oven-roasted carrot wedges. The dish is elevated with a spicy corn & bean salad tossed with fresh salad leaves. A tangy sour cream drizzle adds a creamy final touch.
Golden Hake & Spicy Corn Salad
Golden Hake & Spicy Corn Salad
with fresh coriander & carrot wedges
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Black Beans
- Carrot
- Corn
- Dried Chilli Flakes
- Fish
- Fresh Parsley
- Hake Fillet
- Hake Fillets
- NOMU Spanish Rub
- Salad Leaves
- Sour Cream
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
LIVING ON A WEDGE
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 5 minutes, sprinkle over the sunflower seeds.
THERE GOES THE FISH
When the carrot wedges have 15-20 minutes remaining, pat the hake dry with paper towel. Place on a lightly greased baking tray (or the tray with the carrot wedges), skin-side down. Coat in oil, the NOMU rub, and seasoning. Bake in the hot oven until cooked through and flakey, 15-20 minutes.
DASHING DRIZZLE
In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency. Season and set aside.
SPICY SALSA
Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Add the chilli flakes (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat, toss through the drained beans, and set aside.
VEGGIE MEDLEY
Just before serving, toss the corn & bean mix with the rinsed salad leaves, a drizzle of olive oil, and seasoning.
DINNER IS SERVED
Plate up the golden hake. Side with the carrot wedges & sunflower seeds and the corn salad. Drizzle over the loosened sour cream and sprinkle over the chopped parsley. Delish work, Chef!
Carrot - 240g
Sunflower Seeds - 10g
Hake Fillet - 1
NOMU Spanish Rub - 5ml
Sour Cream - 30ml
Corn - 50g
Dried Chilli Flakes - 5ml
Black Beans - 60g
Salad Leaves - 20g
Fresh Parsley - 3g
LIVING ON A WEDGE
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 5 minutes, sprinkle over the sunflower seeds.
THERE GOES THE FISH
When the carrot wedges have 15-20 minutes remaining, pat the hake dry with paper towel. Place on a lightly greased baking tray (or the tray with the carrot wedges), skin-side down. Coat in oil, the NOMU rub, and seasoning. Bake in the hot oven until cooked through and flakey, 15-20 minutes.
DASHING DRIZZLE
In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency. Season and set aside.
SPICY SALSA
Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 3-4 minutes (shifting occasionally). Add the chilli flakes (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat, toss through the drained beans, and set aside.
VEGGIE MEDLEY
Just before serving, toss the corn & bean mix with the rinsed salad leaves, a drizzle of olive oil, and seasoning.
DINNER IS SERVED
Plate up the golden hake. Side with the carrot wedges & sunflower seeds and the corn salad. Drizzle over the loosened sour cream and sprinkle over the chopped parsley. Delish work, Chef!
Carrot - 480g
Sunflower Seeds - 20g
Hake Fillets - 2
NOMU Spanish Rub - 10ml
Sour Cream - 60ml
Corn - 100g
Dried Chilli Flakes - 10ml
Black Beans - 120g
Salad Leaves - 40g
Fresh Parsley - 5g
LIVING ON A WEDGE
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In the final 5 minutes, sprinkle over the sunflower seeds.
THERE GOES THE FISH
When the carrot wedges have 15-20 minutes remaining, pat the hake dry with paper towel. Place on a lightly greased baking tray (or the tray with the carrot wedges), skin-side down. Coat in oil, the NOMU rub, and seasoning. Bake in the hot oven until cooked through and flakey, 15-20 minutes.
DASHING DRIZZLE
In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency. Season and set aside.
SPICY SALSA
Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 4-6 minutes (shifting occasionally). Add the chilli flakes (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat, toss through the drained beans, and set aside.
VEGGIE MEDLEY
Just before serving, toss the corn & bean mix with the rinsed salad leaves, a drizzle of olive oil, and seasoning.
DINNER IS SERVED
Plate up the golden hake. Side with the carrot wedges & sunflower seeds and the corn salad. Drizzle over the loosened sour cream and sprinkle over the chopped parsley. Delish work, Chef!
Carrot - 720g
Sunflower Seeds - 30g
Hake Fillets - 3
NOMU Spanish Rub - 15ml
Sour Cream - 90ml
Corn - 150g
Dried Chilli Flakes - 15ml
Black Beans - 180g
Salad Leaves - 60g
Fresh Parsley - 8g
LIVING ON A WEDGE
Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In the final 5 minutes, sprinkle over the sunflower seeds.
THERE GOES THE FISH
When the carrot wedges have 15-20 minutes remaining, pat the hake dry with paper towel. Place on a lightly greased baking tray (or the tray with the carrot wedges), skin-side down. Coat in oil, the NOMU rub, and seasoning. Bake in the hot oven until cooked through and flakey, 15-20 minutes.
DASHING DRIZZLE
In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency. Season and set aside.
SPICY SALSA
Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry until lightly charred, 4-6 minutes (shifting occasionally). Add the chilli flakes (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Remove from the heat, toss through the drained beans, and set aside.
VEGGIE MEDLEY
Just before serving, toss the corn & bean mix with the rinsed salad leaves, a drizzle of olive oil, and seasoning.
DINNER IS SERVED
Plate up the golden hake. Side with the carrot wedges & sunflower seeds and the corn salad. Drizzle over the loosened sour cream and sprinkle over the chopped parsley. Delish work, Chef!
Carrot - 960g
Sunflower Seeds - 40g
Hake Fillets - 4
NOMU Spanish Rub - 20ml
Sour Cream - 125ml
Corn - 200g
Dried Chilli Flakes - 20ml
Black Beans - 240g
Salad Leaves - 80g
Fresh Parsley - 10g
Woolies Products in this dish
