eCook Meal
Hake & Sweet Potato Chips
with artichokes, olives & a pesto-mayo dipping sauce
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!
Serving guide
Choose your portion size.
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R41.61
for 4 servings · R10.40 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Pitted Kalamata Olives needs 80 gKalamata Olives 825 g 825 g at R149.99 · 10% of packR14.54
-
Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
-
Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Basil & Lemon Pesto
- Line-Caught Hake Fillet
- That Mayo (Original)
- Panko Breadcrumbs
- Artichoke Heart Quarters
- Cake Flour
- NOMU One For All Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Hake & Sweet Potato Chips?
The preparation time for Hake & Sweet Potato Chips with artichokes, olives & a pesto-mayo dipping sauce is between 20 and 30 minutes.
What is the total time required to make Hake & Sweet Potato Chips with artichokes, olives & a pesto-mayo dipping sauce?
The total time required to make Hake & Sweet Potato Chips with artichokes, olives & a pesto-mayo dipping sauce is between 40 and 55 minutes.
How many servings does Hake & Sweet Potato Chips provide?
4 servings
What are the main ingredients in Hake & Sweet Potato Chips?
Artichoke Heart Quarters, Cake Flour, Fish, Line-caught Hake Fillets, NOMU One For All Rub, Panko Breadcrumb, Pesto Princess Basil & Lemon Pesto, Pitted Kalamata Olives, Salad Leaves, Sweet Potato, That Mayo (Original)
What is the nutritional information of Hake & Sweet Potato Chips?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Hake & Sweet Potato Chips?
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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Hake & Sweet Potato Chips?
Artichoke Heart Quarters, Cake Flour, Fish, Line-caught Hake Fillets, NOMU One For All Rub, Panko Breadcrumb, Pesto Princess Basil & Lemon Pesto, Pitted Kalamata Olives, Salad Leaves, Sweet Potato, That Mayo (Original)
How many calories does Hake & Sweet Potato Chips have?
calories
How much fat content does Hake & Sweet Potato Chips have?
grams