A healthy alternative to regular potatoes, these roast sweet potato wedges make a divine accompaniment for tender hake in a crust of herbed panko breadcrumbs; with basil and lemon pesto and That Mayo bringing some extra pizzazz!
Hake & Sweet Potato Chips
Hake & Sweet Potato Chips
with artichokes, olives & a pesto-mayo dipping sauce
Hands on Time: 20 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Artichoke Heart Quarters
- Cake Flour
- Fish
- Line-caught Hake Fillet
- NOMU One For All Rub
- Panko Breadcrumbs
- Pesto Princess Basil & Lemon Pesto
- Pitted Kalamata Olives
- Salad Leaves
- Sweet Potato
- That Mayo (Original)
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Egg/s
ROAST THE WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
CRUMB THE HAKE
Whisk 1 egg in a shallow dish with 1 tsp of water. In a second shallow dish, combine the flour with the One For All Rub. Prepare a third shallow dish containing the breadcrumbs. Pat the hake fillet dry with some paper towel. Coat in the flour mixture and then in the egg. Lastly, coat in the breadcrumbs, gently pressing them into the flesh so they stick and coat evenly. Dust off any excess in between coatings. Set aside for frying.
CLASSY SIDES
In a small bowl, combine the pesto, the mayo, and seasoning to taste. Toss the rinsed salad leaves with the chopped olives, sliced artichokes, a drizzle of oil, and some seasoning. Set both aside for serving.
FRESHLY FRIED FISH FILLET
When the wedges have 10 minutes remaining, place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the hake for 2-3 minutes per side, keeping a close eye on the crumb so it doesn’t burn. Once cooked through and golden, remove from the pan and allow to drain on some paper towel for a few minutes before serving.
WHAT A FEAST!
Plate up the aromatic hake alongside the olive and artichoke salad and the crispy wedges. Serve with a big dollop of pesto mayo for dipping as you please. Dive in, Chef!
Sweet Potato - 250g
Cake Flour - 30ml
NOMU One For All Rub - 5ml
Panko Breadcrumbs - 50ml
Line-Caught Hake Fillet - 1
Pesto Princess Basil & Lemon Pesto - 10ml
That Mayo (Original) - 15ml
Salad Leaves - 20g
Pitted Kalamata Olives - 20g
Artichoke Heart Quarters - 25g
ROAST THE WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
CRUMB THE HAKE
Whisk 1 egg in a shallow dish with 1 tsp of water. In a second shallow dish, combine the flour with the One For All Rub. Prepare a third shallow dish containing the breadcrumbs. Pat the hake fillets dry with some paper towel. Coat a fillet in the flour mixture and then in the egg. Lastly, coat in the breadcrumbs, gently pressing them into the flesh so they stick and coat evenly. Dust off any excess in between coatings. Repeat with the other fillet. Set aside for frying.
CLASSY SIDES
In a small bowl, combine the pesto, the mayo, and seasoning to taste. Toss the rinsed salad leaves with the chopped olives, sliced artichokes, a drizzle of oil, and some seasoning. Set both aside for serving.
FRESHLY FRIED FISH FILLET
When the wedges have 10 minutes remaining, place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the hake for 2-3 minutes per side, keeping a close eye on the crumb so it doesn’t burn. Once cooked through and golden, remove from the pan and allow to drain on some paper towel for a few minutes before serving.
WHAT A FEAST!
Plate up the aromatic hake alongside the olive and artichoke salad and the crispy wedges. Serve with a big dollop of pesto mayo for dipping as you please. Dive in, Chef!
Sweet Potato - 500g
Cake Flour - 60ml
NOMU One For All Rub - 10ml
Panko Breadcrumbs - 100ml
Line-Caught Hake Fillet - 2
Pesto Princess Basil & Lemon Pesto - 20ml
That Mayo (Original) - 30ml
Salad Leaves - 40g
Pitted Kalamata Olives - 40g
Artichoke Heart Quarters - 50g
ROAST THE WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
CRUMB THE HAKE
Whisk 1 egg in a shallow dish with 1 tsp of water. In a second shallow dish, combine the flour with the One For All Rub. Prepare a third shallow dish containing the breadcrumbs. Pat the hake fillets dry with some paper towel. Coat a fillet in the flour mixture and then in the egg. Lastly, coat in the breadcrumbs, gently pressing them into the flesh so they stick and coat evenly. Dust off any excess in between coatings. Repeat with the other fillet. Set aside for frying.
CLASSY SIDES
In a small bowl, combine the pesto, the mayo, and seasoning to taste. Toss the rinsed salad leaves with the chopped olives, sliced artichokes, a drizzle of oil, and some seasoning. Set both aside for serving.
FRESHLY FRIED FISH FILLET
When the wedges have 10 minutes remaining, place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the hake for 2-3 minutes per side, keeping a close eye on the crumb so it doesn’t burn. Once cooked through and golden, remove from the pan and allow to drain on some paper towel for a few minutes before serving.
WHAT A FEAST!
Plate up the aromatic hake alongside the olive and artichoke salad and the crispy wedges. Serve with a big dollop of pesto mayo for dipping as you please. Dive in, Chef!
Sweet Potato - 500g
Cake Flour - 60ml
NOMU One For All Rub - 10ml
Panko Breadcrumbs - 100ml
Line-Caught Hake Fillet - 2
Pesto Princess Basil & Lemon Pesto - 20ml
That Mayo (Original) - 30ml
Salad Leaves - 40g
Pitted Kalamata Olives - 40g
Artichoke Heart Quarters - 50g
ROAST THE WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
CRUMB THE HAKE
Whisk 2 eggs in a shallow dish with 1 tsp of water. In a second shallow dish, combine the flour with the One For All Rub. Prepare a third shallow dish containing the breadcrumbs. Pat the hake fillets dry with some paper towel. Coat a fillet in the flour mixture and then in the egg. Lastly, coat in the breadcrumbs, gently pressing them into the flesh so they stick and coat evenly. Dust off any excess in between coatings. Repeat with each fillet. Set aside for frying.
CLASSY SIDES
In a small bowl, combine the pesto, the mayo, and seasoning to taste. Toss the rinsed salad leaves with the chopped olives, sliced artichokes, a drizzle of oil, and some seasoning. Set both aside for serving.
FRESHLY FRIED FISH FILLET
When the wedges have 10 minutes remaining, place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the hake for 2-3 minutes per side, keeping a close eye on the crumb so it doesn’t burn. Once cooked through and golden, remove from the pan and allow to drain on some paper towel for a few minutes before serving.
WHAT A FEAST!
Plate up the aromatic hake alongside the olive and artichoke salad and the crispy wedges. Serve with a big dollop of pesto mayo for dipping as you please. Dive in, Chef!
Sweet Potato - 1kg
Cake Flour - 120ml
NOMU One For All Rub - 20ml
Panko Breadcrumbs - 200ml
Line-Caught Hake Fillet - 4
Pesto Princess Basil & Lemon Pesto - 40ml
That Mayo (Original) - 60ml
Salad Leaves - 80g
Pitted Kalamata Olives - 80g
Artichoke Heart Quarters - 100g
Woolies Products in this dish
