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 Potato
- Capers
- Fish
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Onion
- Onions
- Salad Leaves
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
LET’S COOK!
In a bowl, combine the sliced 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, add a knob of butter, season, and cover. Just before serving, toss through a squeeze of Lemon juice and ½ the chopped 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 shredded salad leaves with a drizzle of olive oil, the toasted seeds, and seasoning. Set aside. To the bowl with the pickled Onions, add the chopped Capers, the grated garlic (to taste), 15ml of olive oil, the remaining parsley, and seasoning. Set aside.
FLAKY HAKE
Return the pan to medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
SO-GOOD SEAFOOD
Plate up the hake and the Lemon & parsley buttered potatoes. Spoon the onion & caper relish over the hake. Side with the dressed salad and any remaining lemon wedges.
LET’S COOK!
In a bowl, combine the sliced 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, add a knob of butter, season, and cover. Just before serving, toss through a squeeze of Lemon juice and ½ the chopped 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 shredded salad leaves with a drizzle of olive oil, the toasted seeds, and seasoning. Set aside. To the bowl with the pickled Onions, add the chopped Capers, the grated garlic (to taste), 30ml of olive oil, the remaining parsley, and seasoning. Set aside.
FLAKY HAKE
Return the pan to medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
SO-GOOD SEAFOOD
Plate up the hake and the Lemon & parsley buttered potatoes. Spoon the onion & caper relish over the hake. Side with the dressed salad and any remaining lemon wedges.
LET’S COOK!
In a bowl, combine the sliced 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, 20-25 minutes. Drain, add a knob of butter, season, and cover. Just before serving, toss through a squeeze of Lemon juice and ½ the chopped 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 shredded salad leaves with a drizzle of olive oil, the toasted seeds, and seasoning. Set aside. To the bowl with the pickled Onions, add the chopped Capers, the grated garlic (to taste), 45ml of olive oil, the remaining parsley, and seasoning. Set aside.
FLAKY HAKE
Return the pan to medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
SO-GOOD SEAFOOD
Plate up the hake and the Lemon & parsley buttered potatoes. Spoon the onion & caper relish over the hake. Side with the dressed salad and any remaining lemon wedges.
LET’S COOK!
In a bowl, combine the sliced 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, 20-25 minutes. Drain, add a knob of butter, season, and cover. Just before serving, toss through a squeeze of Lemon juice and ½ the chopped 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 shredded salad leaves with a drizzle of olive oil, the toasted seeds, and seasoning. Set aside. To the bowl with the pickled Onions, add the chopped Capers, the grated garlic (to taste), 60ml of olive oil, the remaining parsley, and seasoning. Set aside.
FLAKY HAKE
Return the pan to medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
SO-GOOD SEAFOOD
Plate up the hake and the Lemon & parsley buttered potatoes. Spoon the onion & caper relish over the hake. Side with the dressed salad and any remaining lemon wedges.
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 Potato, Capers, Fish, Fresh Parsley, Garlic Clove, Garlic Cloves, Lemon, Lemons, Line-caught Hake Fillet, Line-caught Hake Fillets, Onion, Onions, Salad Leaves, Sunflower Seeds
What is the nutritional information of Hake & Caper Relish?
Calories: 551, Carbs: 82 grams, Fat: grams, Protein: 35 grams, Sugar: 17.8 grams, Salt: 761 grams
How do I prepare Hake & Caper Relish?
LET’S COOK!: In a bowl, combine the sliced 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, add a knob of butter, season, and cover. Just before serving, toss through a squeeze of lemon juice and ½ the chopped 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 shredded salad leaves with a drizzle of olive oil, the toasted seeds, and seasoning. Set aside. To the bowl with the pickled onions, add the chopped capers, the grated garlic (to taste), 30ml of olive oil, the remaining parsley, and seasoning. Set aside. FLAKY HAKE: Return the pan to medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season. SO-GOOD SEAFOOD: Plate up the hake and the lemon & parsley buttered potatoes. Spoon the onion & caper relish over the hake. Side with the dressed salad and any remaining lemon wedges.
What should be prepared from my kitchen to make Hake & Caper Relish?
Apple Cider Vinegar, Baby Potato, Capers, Fish, Fresh Parsley, Garlic Clove, Garlic Cloves, Lemon, Lemons, Line-caught Hake Fillet, Line-caught Hake Fillets, Onion, Onions, Salad Leaves, Sunflower Seeds
How many calories does Hake & Caper Relish have?
551 calories
How much fat content does Hake & Caper Relish have?
grams
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