Get swept off your feet with this seafood dish. Featuring crispy hake goujons, a homemade mint & pee purée, and an oven roasted veggie medley of baby potatoes & carrot. Sided with a zesty green salad and garnished with fresh mint. It’s oh-fish-ial Chef, you made an amazing meal!
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 200°C. Spread the Carrot pieces and the potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
GOUJONS
Place the hake goujons on a roasting tray. Lightly drizzle with oil and season. Roast in the hot oven until crisp and cooked through, 10-12 minutes.
Pea PUREE
Place a pan over medium heat with a knob of butter and a drizzle of oil. When hot, fry the grated garlic and the peas until fragrant, 2-3 minutes (shifting constantly). Pour in 2 tbsp of milk and remove from the heat. Place the Pea mixture in a blender with ½ the chopped mint and seasoning. Pulse until a smooth purée. (Alternatively, If you don't own a blender, make a rustic pea purée. After frying the peas and garlic, simply mash the peas with a potato masher or a fork, pour in the milk and mix until combined.) Add water in 10ml increments if it’s too thick for your liking.
SOME FRESHNESS
In a bowl, combine the lemon juice with a drizzle of olive oil, and seasoning. Mix to emulsify and toss through the shredded salad leaves.
TIME TO EAT
Smear the Pea purée on a plate and top with the crisp hake goujons. Side with the roasted veggies and the fresh salad leaves. Garnish with the remaining mint. Well done, Chef!
Carrot - 240g
Baby Potato - 100g
Line-caught Hake Goujons - 1 pack
Garlic Heads - 1
Peas - 50g
Fresh Mint - 3g
Lemon Juice - 10ml
Salad Leaves - 20g
ROAST
Preheat the oven to 200°C. Spread the Carrot pieces and the potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
GOUJONS
Place the hake goujons on a roasting tray. Lightly drizzle with oil and season. Roast in the hot oven until crisp and cooked through, 10-12 minutes.
Pea PUREE
Place a pan over medium heat with a knob of butter and a drizzle of oil. When hot, fry the grated garlic and the peas until fragrant, 2-3 minutes (shifting constantly). Pour in 4 tbsp of milk and remove from the heat. Place the Pea mixture in a blender with ½ the chopped mint and seasoning. Pulse until a smooth purée. (Alternatively, If you don't own a blender, make a rustic pea purée. After frying the peas and garlic, simply mash the peas with a potato masher or a fork, pour in the milk and mix until combined.) Add water in 10ml increments if it’s too thick for your liking.
SOME FRESHNESS
In a bowl, combine the lemon juice with a drizzle of olive oil, and seasoning. Mix to emulsify and toss through the shredded salad leaves.
TIME TO EAT
Smear the Pea purée on a plate and top with the crisp hake goujons. Side with the roasted veggies and the fresh salad leaves. Garnish with the remaining mint. Well done, Chef!
Carrot - 480g
Baby Potato - 200g
Line-caught Hake Goujons - 2 packs
Garlic Heads - 1
Peas - 100g
Fresh Mint - 5g
Lemon Juice - 20ml
Salad Leaves - 40g
ROAST
Preheat the oven to 200°C. Spread the Carrot pieces and the potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
GOUJONS
Place the hake goujons on a roasting tray. Lightly drizzle with oil and season. Roast in the hot oven until crisp and cooked through, 10-12 minutes.
Pea PUREE
Place a pan over medium heat with a knob of butter and a drizzle of oil. When hot, fry the grated garlic and the peas until fragrant, 3-4 minutes (shifting constantly). Pour in 6 tbsp of milk and remove from the heat. Place the Pea mixture in a blender with ½ the chopped mint and seasoning. Pulse until a smooth purée. (Alternatively, If you don't own a blender, make a rustic pea purée. After frying the peas and garlic, simply mash the peas with a potato masher or a fork, pour in the milk and mix until combined.) Add water in 10ml increments if it’s too thick for your liking.
SOME FRESHNESS
In a bowl, combine the lemon juice with a drizzle of olive oil, and seasoning. Mix to emulsify and toss through the shredded salad leaves.
TIME TO EAT
Smear the Pea purée on a plate and top with the crisp hake goujons. Side with the roasted veggies and the fresh salad leaves. Garnish with the remaining mint. Well done, Chef!
Carrot - 720g
Baby Potato - 300g
Line-caught Hake Goujons - 3 packs
Garlic Heads - 1
Peas - 150g
Fresh Mint - 8g
Lemon Juice - 30ml
Salad Leaves - 60g
ROAST
Preheat the oven to 200°C. Spread the Carrot pieces and the potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
GOUJONS
Place the hake goujons on a roasting tray. Lightly drizzle with oil and season. Roast in the hot oven until crisp and cooked through, 10-12 minutes.
Pea PUREE
Place a pan over medium heat with a knob of butter and a drizzle of oil. When hot, fry the grated garlic and the peas until fragrant, 3-4 minutes (shifting constantly). Pour in 8 tbsp of milk and remove from the heat. Place the Pea mixture in a blender with ½ the chopped mint and seasoning. Pulse until a smooth purée. (Alternatively, If you don't own a blender, make a rustic pea purée. After frying the peas and garlic, simply mash the peas with a potato masher or a fork, pour in the milk and mix until combined.) Add water in 10ml increments if it’s too thick for your liking.
SOME FRESHNESS
In a bowl, combine the lemon juice with a drizzle of olive oil, and seasoning. Mix to emulsify and toss through the shredded salad leaves.
TIME TO EAT
Smear the Pea purée on a plate and top with the crisp hake goujons. Side with the roasted veggies and the fresh salad leaves. Garnish with the remaining mint. Well done, Chef!
Carrot - 960g
Baby Potato - 400g
Line-caught Hake Goujons - 4 packs
Garlic Heads - 1
Peas - 200g
Fresh Mint - 10g
Lemon Juice - 40ml
Salad Leaves - 80g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R54.61
for 4 servings · R13.65 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Carrot needs 960 gBulk Large Carrots 3 kg 3 kg at R45.00 · 32% of packR14.40
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Baby Potato needs 400 gBaby Potatoes 700 g 700 g at R24.99 · 57% of packR14.28
Not in the Woolies basket — source these elsewhere:
- Garlic Heads
- Line-caught Hake Goujons
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Hake Goujons & Pea Purée?
The preparation time for Hake Goujons & Pea Purée with roasted carrots & potatoes is between 25 and 40 minutes.
What is the total time required to make Hake Goujons & Pea Purée with roasted carrots & potatoes?
The total time required to make Hake Goujons & Pea Purée with roasted carrots & potatoes is between 40 and 55 minutes.
How many servings does Hake Goujons & Pea Purée provide?
4 servings
What are the main ingredients in Hake Goujons & Pea Purée?
Baby Potato, Carrot, Fresh Mint, Garlic Head, Lemon Juice, Line-caught Hake Goujons, Pea, Salad Leaves
What is the nutritional information of Hake Goujons & Pea Purée?
Calories: 551, Carbs: 73 grams, Fat: grams, Protein: 22 grams, Sugar: 18.3 grams, Salt: 529 grams
How do I prepare Hake Goujons & Pea Purée?
TIME TO EAT: Smear the pea purée on a plate and top with the crisp hake goujons. Side with the roasted veggies and the fresh salad leaves. Garnish with the remaining mint. Well done, Chef! SOME FRESHNESS: In a bowl, combine the lemon juice with a drizzle of olive oil, and seasoning. Mix to emulsify and toss through the shredded salad leaves. PEA PUREE: Place a pan over medium heat with a knob of butter and a drizzle of oil. When hot, fry the grated garlic and the peas until fragrant, 2-3 minutes (shifting constantly). Pour in 4 tbsp of milk and remove from the heat. Place the pea mixture in a blender with ½ the chopped mint and seasoning. Pulse until a smooth purée. (Alternatively, If you don't own a blender, make a rustic pea purée. After frying the peas and garlic, simply mash the peas with a potato masher or a fork, pour in the milk and mix until combined.) Add water in 10ml increments if it’s too thick for your liking. ROAST: Preheat the oven to 200°C. Spread the carrot pieces and the potato rounds on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). GOUJONS: Place the hake goujons on a roasting tray. Lightly drizzle with oil and season. Roast in the hot oven until crisp and cooked through, 10-12 minutes.
What should be prepared from my kitchen to make Hake Goujons & Pea Purée?
Baby Potato, Carrot, Fresh Mint, Garlic Head, Lemon Juice, Line-caught Hake Goujons, Pea, Salad Leaves
How many calories does Hake Goujons & Pea Purée have?
551 calories
How much fat content does Hake Goujons & Pea Purée have?
grams