eCook Meal
Hake & Paprika Oil
with charred cauli, toasted flaked almonds & smashed baby potatoes
Tender hake fillets are pan-fried to crispy perfection and served alongside charred cauliflower, toasted almonds, and smashed baby potatoes. Finished off with a drizzle of smoked paprika oil and garnished with chopped parsley & a lemon wedge. C’mon Chef, you know you want to!
Serving guide
Choose your portion size.
PARBOILED POTATOES & PAPRIKA OIL
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and set aside. In a small bowl, combine the smoked paprika with 30ml of oil. Set aside for serving.
TOASTY & NUTTY
Place a pan over medium heat with the Almonds. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMEL HEAVEN
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-15 minutes (shifting occasionally). At the halfway mark, add a sweetener and the wine. Remove from the pan, season, and cover.
SMASHED POTATOES & CAULI
Place the parboiled potatoes on a roasting tray. Coat in oil and spread out in a single layer. Using a fork, gently press down on them, splitting the skin, but keeping them in one piece. Place the cauliflower pieces on a second roasting tray. Coat in oil and season. Roast both trays in the hot oven until crispy and golden, 20-25 minutes.
FLAKY Fish
When the roast has 10 minutes remaining, return the pan to a medium heat with a drizzle of oil. Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down until crispy and cooked through, 3-4 minutes per side. In the final minute, baste with the NOMU rub.
LEMONY CAULI
In a bowl, combine the roasted cauliflower, the Lemon zest (to taste), the toasted Almonds, seasoning, and a squeeze of lemon juice. Set aside. To the tray with the smashed potatoes, add the caramelised onion and toss until combined.
TIME TO FEAST
Plate up the smashed potatoes & onion and the lemony cauliflower. Side with the flaky hake. Drizzle over the paprika oil (to taste). Garnish with the chopped Parsley and a lemon wedge. Great stuff, Chef!
PARBOILED POTATOES & PAPRIKA OIL
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and set aside. In a small bowl, combine the smoked paprika with 30ml of oil. Set aside for serving.
TOASTY & NUTTY
Place a pan over medium heat with the Almonds. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMEL HEAVEN
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-15 minutes (shifting occasionally). At the halfway mark, add a sweetener and the wine. Remove from the pan, season, and cover.
SMASHED POTATOES & CAULI
Place the parboiled potatoes on a roasting tray. Coat in oil and spread out in a single layer. Using a fork, gently press down on them, splitting the skin, but keeping them in one piece. Place the cauliflower pieces on a second roasting tray. Coat in oil and season. Roast both trays in the hot oven until crispy and golden, 20-25 minutes.
FLAKY Fish
When the roast has 10 minutes remaining, return the pan to a medium heat with a drizzle of oil. Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down until crispy and cooked through, 3-4 minutes per side. In the final minute, baste with the NOMU rub.
LEMONY CAULI
In a bowl, combine the roasted cauliflower, the Lemon zest (to taste), the toasted Almonds, seasoning, and a squeeze of lemon juice. Set aside. To the tray with the smashed potatoes, add the caramelised onion and toss until combined.
TIME TO FEAST
Plate up the smashed potatoes & onion and the lemony cauliflower. Side with the flaky hake. Drizzle over the paprika oil (to taste). Garnish with the chopped Parsley and a lemon wedge. Great stuff, Chef!
PARBOILED POTATOES & PAPRIKA OIL
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and set aside. In a small bowl, combine the smoked paprika with 60ml of oil. Set aside for serving.
TOASTY & NUTTY
Place a pan over medium heat with the Almonds. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMEL HEAVEN
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 15-20 minutes (shifting occasionally). At the halfway mark, add a sweetener and the wine. Remove from the pan, season, and cover.
SMASHED POTATOES & CAULI
Place the parboiled potatoes on a roasting tray. Coat in oil and spread out in a single layer. Using a fork, gently press down on them, splitting the skin, but keeping them in one piece. Place the cauliflower pieces on a second roasting tray. Coat in oil and season. Roast both trays in the hot oven until crispy and golden, 20-25 minutes.
FLAKY Fish
When the roast has 10 minutes remaining, return the pan to a medium heat with a drizzle of oil. Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down until crispy and cooked through, 3-4 minutes per side. In the final minute, baste with the NOMU rub.
LEMONY CAULI
In a bowl, combine the roasted cauliflower, the Lemon zest (to taste), the toasted Almonds, seasoning, and a squeeze of lemon juice. Set aside. To the tray with the smashed potatoes, add the caramelised onion and toss until combined.
TIME TO FEAST
Plate up the smashed potatoes & onion and the lemony cauliflower. Side with the flaky hake. Drizzle over the paprika oil (to taste). Garnish with the chopped Parsley and a lemon wedge. Great stuff, Chef!
PARBOILED POTATOES & PAPRIKA OIL
Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and set aside. In a small bowl, combine the smoked paprika with 60ml of oil. Set aside for serving.
TOASTY & NUTTY
Place a pan over medium heat with the Almonds. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMEL HEAVEN
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 15-20 minutes (shifting occasionally). At the halfway mark, add a sweetener and the wine. Remove from the pan, season, and cover.
SMASHED POTATOES & CAULI
Place the parboiled potatoes on a roasting tray. Coat in oil and spread out in a single layer. Using a fork, gently press down on them, splitting the skin, but keeping them in one piece. Place the cauliflower pieces on a second roasting tray. Coat in oil and season. Roast both trays in the hot oven until crispy and golden, 20-25 minutes.
FLAKY Fish
When the roast has 10 minutes remaining, return the pan to a medium heat with a drizzle of oil. Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down until crispy and cooked through, 3-4 minutes per side. In the final minute, baste with the NOMU rub.
LEMONY CAULI
In a bowl, combine the roasted cauliflower, the Lemon zest (to taste), the toasted Almonds, seasoning, and a squeeze of lemon juice. Set aside. To the tray with the smashed potatoes, add the caramelised onion and toss until combined.
TIME TO FEAST
Plate up the smashed potatoes & onion and the lemony cauliflower. Side with the flaky hake. Drizzle over the paprika oil (to taste). Garnish with the chopped Parsley and a lemon wedge. Great stuff, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R199.77
for 4 servings · R49.94 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
-
Smoked Paprika needs 20 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
-
Cauliflower Florets needs 800 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 1.14× packR65.13
-
Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
-
White Wine needs 200 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 80% of packR35.99
-
Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
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 & Paprika Oil?
The preparation time for Hake & Paprika Oil with charred cauli, toasted flaked almonds & smashed baby potatoes is between 40 and 55 minutes.
What is the total time required to make Hake & Paprika Oil with charred cauli, toasted flaked almonds & smashed baby potatoes?
The total time required to make Hake & Paprika Oil with charred cauli, toasted flaked almonds & smashed baby potatoes is between 50 and 65 minutes.
How many servings does Hake & Paprika Oil provide?
4 servings
What are the main ingredients in Hake & Paprika Oil?
Almonds, Baby Potato, Cauliflower Florets, Fish, Lemon, Line-caught Hake Fillets, NOMU Seafood Rub, Parsley, Red Onion, Smoked Paprika, White Wine
What is the nutritional information of Hake & Paprika Oil?
Calories: 548, Carbs: 66 grams, Fat: grams, Protein: 34.7 grams, Sugar: 15.4 grams, Salt: 573 grams
How do I prepare Hake & Paprika Oil?
LEMONY CAULI: In a bowl, combine the roasted cauliflower, the lemon zest (to taste), the toasted almonds, seasoning, and a squeeze of lemon juice. Set aside. To the tray with the smashed potatoes, add the caramelised onion and toss until combined. TOASTY & NUTTY: Place a pan over medium heat with the almonds. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. FLAKY FISH: When the roast has 10 minutes remaining, return the pan to a medium heat with a drizzle of oil. Pat the hake dry with paper towel and season. When hot, fry the hake, skin-side down until crispy and cooked through, 3-4 minutes per side. In the final minute, baste with the NOMU rub. PARBOILED POTATOES & PAPRIKA OIL: Preheat the oven to 200°C. Place the rinsed baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and set aside. In a small bowl, combine the smoked paprika with 30ml of oil. Set aside for serving. SMASHED POTATOES & CAULI: Place the parboiled potatoes on a roasting tray. Coat in oil and spread out in a single layer. Using a fork, gently press down on them, splitting the skin, but keeping them in one piece. Place the cauliflower pieces on a second roasting tray. Coat in oil and season. Roast both trays in the hot oven until crispy and golden, 20-25 minutes. TIME TO FEAST: Plate up the smashed potatoes & onion and the lemony cauliflower. Side with the flaky hake. Drizzle over the paprika oil (to taste). Garnish with the chopped parsley and a lemon wedge. Great stuff, Chef! CARAMEL HEAVEN: Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-15 minutes (shifting occasionally). At the halfway mark, add a sweetener and the wine. Remove from the pan, season, and cover.
What should be prepared from my kitchen to make Hake & Paprika Oil?
Almonds, Baby Potato, Cauliflower Florets, Fish, Lemon, Line-caught Hake Fillets, NOMU Seafood Rub, Parsley, Red Onion, Smoked Paprika, White Wine
How many calories does Hake & Paprika Oil have?
548 calories
How much fat content does Hake & Paprika Oil have?
grams