eCook Meal
Hake Puttanesca
with roasted butternut & Danish-style feta
A sauce that is as iconically Italian as the Tower of Pisa, puttanesca is a punchy, bold, deeply savoury sauce that will crown a beautiful piece of line-caught hake fillet in today’s recipe. Dotted with tangy tomato, salty capers & briny olives, the saltiness of the sauce is balanced with earthy spinach and creamy feta. Served with oven-roasted butternut.
Serving guide
Choose your portion size.
ROAST
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil, thyme (to taste), 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).
BEGIN THE BASE
Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the garlic and the oregano. Fry until fragrant, 1-2 minutes (shifting constantly).
PUTTANESCA
Mix in the cooked chopped tomato, 100ml [200ml]|#7DA0D7 of water, Capers, and olives. Simmer until slightly reduced, 10-15 minutes. In the final 1-2 minutes, add the spinach, sweetener (to taste) and seasoning.
HAKE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). 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.
DINNER IS READY
Plate up the Butternut and crumble the feta over. Side with the hake and spoon the sauce over the hake. Enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil, thyme (to taste), 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).
BEGIN THE BASE
Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the garlic and the oregano. Fry until fragrant, 1-2 minutes (shifting constantly).
PUTTANESCA
Mix in the cooked chopped tomato, 100ml [200ml]|#7DA0D7 of water, Capers, and olives. Simmer until slightly reduced, 10-15 minutes. In the final 1-2 minutes, add the spinach, sweetener (to taste) and seasoning.
HAKE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). 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.
DINNER IS READY
Plate up the Butternut and crumble the feta over. Side with the hake and spoon the sauce over the hake. Enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil, thyme (to taste), 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).
BEGIN THE BASE
Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the Onion until golden, 5-6 minutes (shifting occasionally). Add the garlic and the oregano. Fry until fragrant, 1-2 minutes (shifting constantly).
PUTTANESCA
Mix in the cooked chopped tomato, 300ml [400ml]|#7DA0D7 of water, Capers, and olives. Simmer until slightly reduced, 15-20 minutes. In the final 2-3 minutes, add the spinach, sweetener (to taste) and seasoning.
HAKE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). 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.
DINNER IS READY
Plate up the Butternut and crumble the feta over. Side with the hake and spoon the sauce over the hake. Enjoy, Chef!
ROAST
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil, thyme (to taste), 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).
BEGIN THE BASE
Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the Onion until golden, 5-6 minutes (shifting occasionally). Add the garlic and the oregano. Fry until fragrant, 1-2 minutes (shifting constantly).
PUTTANESCA
Mix in the cooked chopped tomato, 300ml [400ml]|#7DA0D7 of water, Capers, and olives. Simmer until slightly reduced, 15-20 minutes. In the final 2-3 minutes, add the spinach, sweetener (to taste) and seasoning.
HAKE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). 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.
DINNER IS READY
Plate up the Butternut and crumble the feta over. Side with the hake and spoon the sauce over the hake. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R120.16
for 4 servings · R30.04 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Baby Spinach needs 80 gBaby Spinach 400 g 400 g at R49.99 · 20% of packR10.00
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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
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Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
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Cooked Chopped Tomato needs 600 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 40% of packR20.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Pitted Kalamata Olives needs 80 gKalamata Olives 825 g 825 g at R149.99 · 10% of packR14.54
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Capers needs 40 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 20% of packR19.00
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
Not in the Woolies basket — source these elsewhere:
- Dried Oregano
- Line-caught Hake Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Hake Puttanesca?
The preparation time for Hake Puttanesca with roasted butternut & Danish-style feta is between 30 and 50 minutes.
What is the total time required to make Hake Puttanesca with roasted butternut & Danish-style feta?
The total time required to make Hake Puttanesca with roasted butternut & Danish-style feta is between 45 and 65 minutes.
How many servings does Hake Puttanesca provide?
4 servings
What are the main ingredients in Hake Puttanesca?
Baby Spinach, Butternut, Capers, Cooked Chopped Tomato, Danish-style Feta, Dried Oregano, Fish, Fresh Thyme, Garlic Clove, Garlic Cloves, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Onion, Onions, Pitted Kalamata Olives
What is the nutritional information of Hake Puttanesca?
Calories: 505, Carbs: 58 grams, Fat: grams, Protein: 35.8 grams, Sugar: 19.4 grams, Salt: 1101 grams
How do I prepare Hake Puttanesca?
DINNER IS READY: Plate up the butternut and crumble the feta over. Side with the hake and spoon the sauce over the hake. Enjoy, Chef! HAKE: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). 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. PUTTANESCA: Mix in the cooked chopped tomato, 100ml [200ml]|#7DA0D7 of water, capers, and olives. Simmer until slightly reduced, 10-15 minutes. In the final 1-2 minutes, add the spinach, sweetener (to taste) and seasoning. BEGIN THE BASE: Place a deep pan over medium-high heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the garlic and the oregano. Fry until fragrant, 1-2 minutes (shifting constantly). ROAST: Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil, thyme (to taste), 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).
What should be prepared from my kitchen to make Hake Puttanesca?
Baby Spinach, Butternut, Capers, Cooked Chopped Tomato, Danish-style Feta, Dried Oregano, Fish, Fresh Thyme, Garlic Clove, Garlic Cloves, Line-caught Hake Fillet/s, Line-caught Hake Fillets, Onion, Onions, Pitted Kalamata Olives
How many calories does Hake Puttanesca have?
505 calories
How much fat content does Hake Puttanesca have?
grams