eCook Meal
Hake Florentine
with creamed spinach & carrot wedges
On the menu today is the seafood cousin of chicken florentine. Despite the fancy name, you can look forward to an easy cook. Golden carrot wedges drizzled with honey are plated up with a cream cheese & Italian-style hard cheese-infused spinach, with a perfectly pan fried piece of flaky hake.
Serving guide
Choose your portion size.
ROASTED Carrot
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CREAMED Spinach
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced pepper until golden, 2-3 minutes (shifting occasionally). Add the shredded Spinach and fry until wilted, 3-4 minutes. Remove from the heat and stir through the cream cheese and the hard cheese. If it’s too thick, loosen with a splash of milk until a saucy consistency.
GREAT HAKE
Place a clean pan over 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. In the final 1-2 minutes, baste with the remaining NOMU rub. Remove from the pan and season.
I SEA A DELISH DINNER
Plate up the creamed Spinach and top with the hake. Side with the carrot wedges. Lovely work, Chef!
ROASTED Carrot
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
CREAMED Spinach
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced pepper until golden, 2-3 minutes (shifting occasionally). Add the shredded Spinach and fry until wilted, 3-4 minutes. Remove from the heat and stir through the cream cheese and the hard cheese. If it’s too thick, loosen with a splash of milk until a saucy consistency.
GREAT HAKE
Place a clean pan over 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. In the final 1-2 minutes, baste with the remaining NOMU rub. Remove from the pan and season.
I SEA A DELISH DINNER
Plate up the creamed Spinach and top with the hake. Side with the carrot wedges. Lovely work, Chef!
ROASTED Carrot
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CREAMED Spinach
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced pepper until golden, 3-4 minutes (shifting occasionally). Add the shredded Spinach and fry until wilted, 5-6 minutes. Remove from the heat and stir through the cream cheese and the hard cheese. If it’s too thick, loosen with a splash of milk until a saucy consistency.
GREAT HAKE
Place a clean pan over 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. In the final 1-2 minutes, baste with the remaining NOMU rub. Remove from the pan and season.
I SEA A DELISH DINNER
Plate up the creamed Spinach and top with the hake. Side with the carrot wedges. Lovely work, Chef!
ROASTED Carrot
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
CREAMED Spinach
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced pepper until golden, 3-4 minutes (shifting occasionally). Add the shredded Spinach and fry until wilted, 5-6 minutes. Remove from the heat and stir through the cream cheese and the hard cheese. If it’s too thick, loosen with a splash of milk until a saucy consistency.
GREAT HAKE
Place a clean pan over 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. In the final 1-2 minutes, baste with the remaining NOMU rub. Remove from the pan and season.
I SEA A DELISH DINNER
Plate up the creamed Spinach and top with the hake. Side with the carrot wedges. Lovely work, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R95.94
for 4 servings · R23.98 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Grated Italian Style-Hard Cheese needs 80 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Spinach needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Cream Cheese needs 125 mlMULTIGRAIN WAVES™ Chilli Cream Cheese Nibbles 30 g R17.99 · whole pack (size can't be divided)R17.99
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
Not in the Woolies basket — source these elsewhere:
- NOMU Seafood Rub
- Line-caught Hake Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Hake Florentine?
The preparation time for Hake Florentine with creamed spinach & carrot wedges is between 30 and 50 minutes.
What is the total time required to make Hake Florentine with creamed spinach & carrot wedges?
The total time required to make Hake Florentine with creamed spinach & carrot wedges is between 40 and 60 minutes.
How many servings does Hake Florentine provide?
4 servings
What are the main ingredients in Hake Florentine?
Bell Pepper, Carrot, Cream Cheese, Fish, Grated Italian-style Hard Cheese, Line-caught Hake Fillets, NOMU Seafood Rub, Spinach
What is the nutritional information of Hake Florentine?
Calories: 10, Carbs: 38 grams, Fat: grams, Protein: 33.9 grams, Sugar: 19.1 grams, Salt: 821 grams
How do I prepare Hake Florentine?
GREAT HAKE: Place a clean pan over 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. In the final 1-2 minutes, baste with the remaining NOMU rub. Remove from the pan and season. I SEA A DELISH DINNER: Plate up the creamed spinach and top with the hake. Side with the carrot wedges. Lovely work, Chef! ROASTED CARROT: Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). CREAMED SPINACH: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the diced pepper until golden, 2-3 minutes (shifting occasionally). Add the shredded spinach and fry until wilted, 3-4 minutes. Remove from the heat and stir through the cream cheese and the hard cheese. If it’s too thick, loosen with a splash of milk until a saucy consistency.
What should be prepared from my kitchen to make Hake Florentine?
Bell Pepper, Carrot, Cream Cheese, Fish, Grated Italian-style Hard Cheese, Line-caught Hake Fillets, NOMU Seafood Rub, Spinach
How many calories does Hake Florentine have?
10 calories
How much fat content does Hake Florentine have?
grams