Always serving tartar sauce with your fish can be a bit one-dimensional. We broaden your culinary world with a great alternative: a pickled onion, caper, garlic & parsley relish! Spoon this over the crispy-skin hake, side with lemon & parsley baby potatoes, and finish with a sunflower seed & greens salad. You won’t have to fish for compliments with this one, Chef.
Hake & Caper Relish
Hake & Caper Relish
with lemon & parsley baby potatoes
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Apple Cider Vinegar
- Baby Potatoes
- Capers
- Fish
- Fresh Parsley
- Garlic Clove/s
- Garlic Cloves
- Lemon Juice
- Line-caught Hake Fillet/s
- Line-caught Hake Fillets
- Onion
- Onions
- Salad Leaves
- Sunflower Seeds
From your kitchen:
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Sugar/Sweetener/Honey
- Cooking Spray
LET’S COOK!
In a bowl, combine the Onion, the vinegar, a sweetener (to taste), and seasoning. Set aside.
LEMON-PARSLEY POTATOES
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover. Just before serving, toss through the lemon juice and ½ the parsley.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
NUTTY SALAD & RELISH
In a salad bowl, toss the salad leaves with the seeds and seasoning. Set aside. To the bowl with the pickled Onions, add the Capers, the garlic (to taste), 15ml [30ml]|#7DA0D7 of olive oil, the remaining parsley, and seasoning. Set aside.
FLAKY HAKE
Place a pan over medium heat. Pat the hake dry with paper towel and lightly coat with cooking spray. When hot, fry the Fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). Remove from the pan and season.
SO-GOOD SEAFOOD
Plate up the hake and the lemon and parsley potatoes. Spoon the Onion and caper relish over the hake. Side with the dressed salad.
LET’S COOK!
In a bowl, combine the Onion, the vinegar, a sweetener (to taste), and seasoning. Set aside.
LEMON-PARSLEY POTATOES
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover. Just before serving, toss through the lemon juice and ½ the parsley.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
NUTTY SALAD & RELISH
In a salad bowl, toss the salad leaves with the seeds and seasoning. Set aside. To the bowl with the pickled Onions, add the Capers, the garlic (to taste), 15ml [30ml]|#7DA0D7 of olive oil, the remaining parsley, and seasoning. Set aside.
FLAKY HAKE
Place a pan over medium heat. Pat the hake dry with paper towel and lightly coat with cooking spray. When hot, fry the Fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). Remove from the pan and season.
SO-GOOD SEAFOOD
Plate up the hake and the lemon and parsley potatoes. Spoon the Onion and caper relish over the hake. Side with the dressed salad.
LET’S COOK!
In a bowl, combine the Onion, the vinegar, a sweetener (to taste), and seasoning. Set aside.
LEMON-PARSLEY POTATOES
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover. Just before serving, toss through the lemon juice and ½ the parsley.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
NUTTY SALAD & RELISH
In a salad bowl, toss the salad leaves with the seeds and seasoning. Set aside. To the bowl with the pickled Onions, add the Capers, the garlic (to taste), 45ml [60ml]|#7DA0D7 of olive oil, the remaining parsley, and seasoning. Set aside.
FLAKY HAKE
Place a pan over medium heat. Pat the hake dry with paper towel and lightly coat with cooking spray. When hot, fry the Fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). Remove from the pan and season.
SO-GOOD SEAFOOD
Plate up the hake and the lemon and parsley potatoes. Spoon the Onion and caper relish over the hake. Side with the dressed salad.
LET’S COOK!
In a bowl, combine the Onion, the vinegar, a sweetener (to taste), and seasoning. Set aside.
LEMON-PARSLEY POTATOES
Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover. Just before serving, toss through the lemon juice and ½ the parsley.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
NUTTY SALAD & RELISH
In a salad bowl, toss the salad leaves with the seeds and seasoning. Set aside. To the bowl with the pickled Onions, add the Capers, the garlic (to taste), 45ml [60ml]|#7DA0D7 of olive oil, the remaining parsley, and seasoning. Set aside.
FLAKY HAKE
Place a pan over medium heat. Pat the hake dry with paper towel and lightly coat with cooking spray. When hot, fry the Fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). Remove from the pan and season.
SO-GOOD SEAFOOD
Plate up the hake and the lemon and parsley potatoes. Spoon the Onion and caper relish over the hake. Side with the dressed salad.
Frequently Asked Questions
What is the preparation time for Hake & Caper Relish?
The preparation time for Hake & Caper Relish with lemon & parsley baby potatoes is between 25 and 40 minutes.
What is the total time required to make Hake & Caper Relish with lemon & parsley baby potatoes?
The total time required to make Hake & Caper Relish with lemon & parsley baby potatoes is between 40 and 55 minutes.
How many servings does Hake & Caper Relish provide?
4 servings
What are the main ingredients in Hake & Caper Relish?
Apple Cider Vinegar, Baby Potatoes, Capers, Fish, Fresh Parsley, Garlic Clove/s, Garlic Cloves, Lemon Juice, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Onion, Onions, Salad Leaves, Sunflower Seeds
What is the nutritional information of Hake & Caper Relish?
Calories: 460, Carbs: 57 grams, Fat: grams, Protein: 32 grams, Sugar: 10 grams, Salt: 743 grams
How do I prepare Hake & Caper Relish?
SO-GOOD SEAFOOD: Plate up the hake and the lemon and parsley potatoes. Spoon the onion and caper relish over the hake. Side with the dressed salad. FLAKY HAKE: Place a pan over medium heat. Pat the hake dry with paper towel and lightly coat with cooking spray. When hot, fry the fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). Remove from the pan and season. NUTTY SALAD & RELISH: In a salad bowl, toss the salad leaves with the seeds and seasoning. Set aside. To the bowl with the pickled onions, add the capers, the garlic (to taste), 15ml [30ml]|#7DA0D7 of olive oil, the remaining parsley, and seasoning. Set aside. SUNNY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. LEMON-PARSLEY POTATOES: Place the baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover. Just before serving, toss through the lemon juice and ½ the parsley. LET’S COOK!: In a bowl, combine the onion, the vinegar, a sweetener (to taste), and seasoning. Set aside.
What should be prepared from my kitchen to make Hake & Caper Relish?
Apple Cider Vinegar, Baby Potatoes, Capers, Fish, Fresh Parsley, Garlic Clove/s, Garlic Cloves, Lemon Juice, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Onion, Onions, Salad Leaves, Sunflower Seeds
How many calories does Hake & Caper Relish have?
460 calories
How much fat content does Hake & Caper Relish have?
grams
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