Hake & Homemade Tartar Sauce

Golden sweet potato wedges, spiced with NOMU Seafood Rub, are served with a crispy-skinned hake. Spoon over the homemade tartar sauce dotted with chives, dish up the zesty pea & greens salad, and you’re fin-ished, Chef!

Hake & Homemade Tartar Sauce

with a fresh salad

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Ingredients:

  • Fish
  • Fresh Chives
  • Gherkins
  • Lemon Juice
  • Line-caught Hake Fillet
  • Line-caught Hake Fillets
  • Low Fat Cottage Cheese
  • NOMU Seafood Rub
  • Peas
  • Salad Leaves
  • Sweet Potato

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Seasoning (salt & pepper)
  • Water
  • Paper Towel
Photo of Hake & Homemade Tartar Sauce
  1. ROAST

    Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).

  2. TANGY TARTAR

    In a small bowl, combine the diced gherkins, the cottage cheese, the sliced chives, a splash of water, and seasoning.

  3. ABOUT THE HAKE

    Place a pan over medium heat with a drizzle of oil. 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.

  4. JUST BEFORE INDULGING

    In a salad bowl, combine the shredded leaves, the peas, the lemon juice (to taste), and seasoning.

  5. TREAT YOURSELF

    Dish up the roasted wedges alongside the hake, the tangy tartar sauce, and the fresh green salad. Enjoy, Chef!

  • Sweet Potato - 250g

  • NOMU Seafood Rub - 2,5ml

  • Gherkins - 20g

  • Low Fat Cottage Cheese - 50ml

  • Fresh Chives - 3g

  • Line-caught Hake Fillet - 1

  • Salad Leaves - 20g

  • Peas - 20g

  • Lemon Juice - 10ml

  1. ROAST

    Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).

  2. TANGY TARTAR

    In a small bowl, combine the diced gherkins, the cottage cheese, the sliced chives, a splash of water, and seasoning.

  3. ABOUT THE HAKE

    Place a pan over medium heat with a drizzle of oil. 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.

  4. JUST BEFORE INDULGING

    In a salad bowl, combine the shredded leaves, the peas, the lemon juice (to taste), and seasoning.

  5. TREAT YOURSELF

    Dish up the roasted wedges alongside the hake, the tangy tartar sauce, and the fresh green salad. Enjoy, Chef!

  • Sweet Potato - 500g

  • NOMU Seafood Rub - 5ml

  • Gherkins - 40g

  • Low Fat Cottage Cheese - 100ml

  • Fresh Chives - 5g

  • Line-caught Hake Fillets - 2

  • Salad Leaves - 40g

  • Peas - 40g

  • Lemon Juice - 20ml

  1. ROAST

    Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).

  2. TANGY TARTAR

    In a small bowl, combine the diced gherkins, the cottage cheese, the sliced chives, a splash of water, and seasoning.

  3. ABOUT THE HAKE

    Place a pan over medium heat with a drizzle of oil. 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.

  4. JUST BEFORE INDULGING

    In a salad bowl, combine the shredded leaves, the peas, the lemon juice (to taste), and seasoning.

  5. TREAT YOURSELF

    Dish up the roasted wedges alongside the hake, the tangy tartar sauce, and the fresh green salad. Enjoy, Chef!

  • Sweet Potato - 750g

  • NOMU Seafood Rub - 7,5ml

  • Gherkins - 60g

  • Low Fat Cottage Cheese - 150ml

  • Fresh Chives - 8g

  • Line-caught Hake Fillets - 3

  • Salad Leaves - 60g

  • Peas - 60g

  • Lemon Juice - 30ml

  1. ROAST

    Preheat the oven to 200°C. Spread the sweet potato wedges on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).

  2. TANGY TARTAR

    In a small bowl, combine the diced gherkins, the cottage cheese, the sliced chives, a splash of water, and seasoning.

  3. ABOUT THE HAKE

    Place a pan over medium heat with a drizzle of oil. 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.

  4. JUST BEFORE INDULGING

    In a salad bowl, combine the shredded leaves, the peas, the lemon juice (to taste), and seasoning.

  5. TREAT YOURSELF

    Dish up the roasted wedges alongside the hake, the tangy tartar sauce, and the fresh green salad. Enjoy, Chef!

  • Sweet Potato - 1kg

  • NOMU Seafood Rub - 10ml

  • Gherkins - 80g

  • Low Fat Cottage Cheese - 200ml

  • Fresh Chives - 10g

  • Line-caught Hake Fillets - 4

  • Salad Leaves - 80g

  • Peas - 80g

  • Lemon Juice - 40ml

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