Think the ultimate potato bake – with a French twist, Chef! This creamy, bubbling potato dish, which is infused with garlic & thyme, perfectly complements pan-fried hake fillet, spiced with NOMU Seafood Rub & lemon juice. Served with oven-roasted carrot wedges tossed into feta salad with delicate chives & crispy onion bits.
Hake & Herbed Potato Bake
Hake & Herbed Potato Bake
with Danish-style feta & crispy onion bits
Hands on Time: 25 - 40 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Carrot
- Cornflour
- Crispy Onion Bits
- Danish-style Feta
- Dried Thyme
- Fish
- Fresh Chives
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- Line-caught Hake Fillet/s
- Line-caught Hake Fillets
- Low Fat UHT Milk
- NOMU Seafood Rub
- Potato
From your kitchen:
- Cooking Spray
- Seasoning (salt & pepper)
- Water
- Paper Towel
SOME PREP
Preheat the oven to 200°C. Place a pan over medium heat. When hot, add the garlic, thyme, and the flour. Lightly coat with cooking spray or oil and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the milk and 60ml [120ml]|#7DA0D7 of water. Mix until combined and remove from the heat.
FANCY TATERS
Coat a small roasting dish with cooking spray and layer the Potato in the tray. Pour over the garlic-milk mixture and season. Place in the oven and roast until cooked through and golden, 35-40 minutes. In the final 5 minutes, turn the oven onto the grill setting or the highest temperature.
CRISPY CARROTS
Spread the Carrot on a seperate roasting tray. Coat in cooking spray and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
HEAVENLY HAKE
When the Potato has about 8 minutes remaining, pat the hake dry with paper towel and coat in cooking spray. Place another pan over medium-high heat. When hot, fry the fish until golden and cooked through, 3-4 minutes per side (depending on the thickness of the fish fillet). In the final minute, spice with the NOMU rub and the lemon juice (to taste). Remove from the pan and season.
SENSATIONAL SIDE
When the carrots are done, toss through the feta, chives and the crispy onion bits. Set aside.
BON APPÉTIT
Plate up the creamy Potato dauphinoise (leaving behind any excess sauce). Side with the lemony hake and the Carrot feta salad. Good job, Chef!
SOME PREP
Preheat the oven to 200°C. Place a pan over medium heat. When hot, add the garlic, thyme, and the flour. Lightly coat with cooking spray or oil and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the milk and 60ml [120ml]|#7DA0D7 of water. Mix until combined and remove from the heat.
FANCY TATERS
Coat a small roasting dish with cooking spray and layer the Potato in the tray. Pour over the garlic-milk mixture and season. Place in the oven and roast until cooked through and golden, 35-40 minutes. In the final 5 minutes, turn the oven onto the grill setting or the highest temperature.
CRISPY CARROTS
Spread the Carrot on a seperate roasting tray. Coat in cooking spray and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
HEAVENLY HAKE
When the Potato has about 8 minutes remaining, pat the hake dry with paper towel and coat in cooking spray. Place another pan over medium-high heat. When hot, fry the fish until golden and cooked through, 3-4 minutes per side (depending on the thickness of the fish fillet). In the final minute, spice with the NOMU rub and the lemon juice (to taste). Remove from the pan and season.
SENSATIONAL SIDE
When the carrots are done, toss through the feta, chives and the crispy onion bits. Set aside.
BON APPÉTIT
Plate up the creamy Potato dauphinoise (leaving behind any excess sauce). Side with the lemony hake and the Carrot feta salad. Good job, Chef!
SOME PREP
Preheat the oven to 200°C. Place a pan over medium heat. When hot, add the garlic, thyme, and the flour. Lightly coat with cooking spray or oil and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the milk and 180ml [240ml]|#7DA0D7 of water. Mix until combined and remove from the heat.
FANCY TATERS
Coat a small roasting dish with cooking spray and layer the Potato in the tray. Pour over the garlic-milk mixture and season. Place in the oven and roast until cooked through and golden, 40-45 minutes. In the final 5 minutes, turn the oven onto the grill setting or the highest temperature.
CRISPY CARROTS
Spread the Carrot on a seperate roasting tray. Coat in cooking spray and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
HEAVENLY HAKE
When the Potato has about 8 minutes remaining, pat the hake dry with paper towel and coat in cooking spray. Place another pan over medium-high heat. When hot, fry the fish until golden and cooked through, 3-4 minutes per side (depending on the thickness of the fish fillet). In the final minute, spice with the NOMU rub and the lemon juice (to taste). Remove from the pan and season.
SENSATIONAL SIDE
When the carrots are done, toss through the feta, chives and the crispy onion bits. Set aside.
BON APPÉTIT
Plate up the creamy Potato dauphinoise (leaving behind any excess sauce). Side with the lemony hake and the Carrot feta salad. Good job, Chef!
SOME PREP
Preheat the oven to 200°C. Place a pan over medium heat. When hot, add the garlic, thyme, and the flour. Lightly coat with cooking spray or oil and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the milk and 180ml [240ml]|#7DA0D7 of water. Mix until combined and remove from the heat.
FANCY TATERS
Coat a small roasting dish with cooking spray and layer the Potato in the tray. Pour over the garlic-milk mixture and season. Place in the oven and roast until cooked through and golden, 40-45 minutes. In the final 5 minutes, turn the oven onto the grill setting or the highest temperature.
CRISPY CARROTS
Spread the Carrot on a seperate roasting tray. Coat in cooking spray and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
HEAVENLY HAKE
When the Potato has about 8 minutes remaining, pat the hake dry with paper towel and coat in cooking spray. Place another pan over medium-high heat. When hot, fry the fish until golden and cooked through, 3-4 minutes per side (depending on the thickness of the fish fillet). In the final minute, spice with the NOMU rub and the lemon juice (to taste). Remove from the pan and season.
SENSATIONAL SIDE
When the carrots are done, toss through the feta, chives and the crispy onion bits. Set aside.
BON APPÉTIT
Plate up the creamy Potato dauphinoise (leaving behind any excess sauce). Side with the lemony hake and the Carrot feta salad. Good job, Chef!
Frequently Asked Questions
What is the preparation time for Hake & Herbed Potato Bake?
The preparation time for Hake & Herbed Potato Bake with Danish-style feta & crispy onion bits is between 25 and 40 minutes.
What is the total time required to make Hake & Herbed Potato Bake with Danish-style feta & crispy onion bits?
The total time required to make Hake & Herbed Potato Bake with Danish-style feta & crispy onion bits is between 50 and 65 minutes.
How many servings does Hake & Herbed Potato Bake provide?
4 servings
What are the main ingredients in Hake & Herbed Potato Bake?
Carrot, Cornflour, Crispy Onion Bits, Danish-style Feta, Dried Thyme, Fish, Fresh Chives, Garlic Clove, Garlic Cloves, Lemon Juice, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Low Fat UHT Milk, NOMU Seafood Rub, Potato
What is the nutritional information of Hake & Herbed Potato Bake?
Calories: 471, Carbs: 59 grams, Fat: grams, Protein: 34.7 grams, Sugar: 10 grams, Salt: 708 grams
How do I prepare Hake & Herbed Potato Bake?
BON APPÉTIT: Plate up the creamy potato dauphinoise (leaving behind any excess sauce). Side with the lemony hake and the carrot feta salad. Good job, Chef! SENSATIONAL SIDE: When the carrots are done, toss through the feta, chives and the crispy onion bits. Set aside. HEAVENLY HAKE: When the potato has about 8 minutes remaining, pat the hake dry with paper towel and coat in cooking spray. Place another pan over medium-high heat. When hot, fry the fish until golden and cooked through, 3-4 minutes per side (depending on the thickness of the fish fillet). In the final minute, spice with the NOMU rub and the lemon juice (to taste). Remove from the pan and season. CRISPY CARROTS: Spread the carrot on a seperate roasting tray. Coat in cooking spray and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). FANCY TATERS: Coat a small roasting dish with cooking spray and layer the potato in the tray. Pour over the garlic-milk mixture and season. Place in the oven and roast until cooked through and golden, 35-40 minutes. In the final 5 minutes, turn the oven onto the grill setting or the highest temperature. SOME PREP: Preheat the oven to 200°C. Place a pan over medium heat. When hot, add the garlic, thyme, and the flour. Lightly coat with cooking spray or oil and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the milk and 60ml [120ml]|#7DA0D7 of water. Mix until combined and remove from the heat.
What should be prepared from my kitchen to make Hake & Herbed Potato Bake?
Carrot, Cornflour, Crispy Onion Bits, Danish-style Feta, Dried Thyme, Fish, Fresh Chives, Garlic Clove, Garlic Cloves, Lemon Juice, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Low Fat UHT Milk, NOMU Seafood Rub, Potato
How many calories does Hake & Herbed Potato Bake have?
471 calories
How much fat content does Hake & Herbed Potato Bake have?
grams
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