Using fresh herbs in your dishes is not only a great way to enhance flavour, but also to add that ‘je ne sais quoi’, Chef! It starts with a mint-infused pea purée, topped with crispy-skin hake fillet. Drizzled over is a creamy white wine sauce and a side of golden butternut half-moons. Garnished with fresh mint and toasted almonds.
Serving guide
Choose your portion size.
BEGIN WITH THE Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
GOLDEN Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CAPER & Cream SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Pour in the wine and simmer until almost all evaporated, 1-2 minutes. Mix through the Capers and remove from the heat. Pour in the cream and simmer until slightly thickening, 1-2 minutes. Remove from the pan and season. Reheat over a low heat before serving.
Pea & MINT PUREE
Return the pan, wiped down, to medium heat with a knob of butter and a drizzle of oil. When hot, fry the Garlic and the peas until fragrant, 2-3 minutes (shifting constantly). Pour in 2 [4]|#7DA0D7 tbsp of milk and remove from the heat. Place the pea mixture in a blender with ½ the mint and seasoning. Pulse into a smooth purée. (Alternatively, if you don't own a blender, make a rustic pea purée. After frying the peas and garlic, simply mash the peas with a potato masher or a fork, pour in the milk and mix until combined.) Add water in 10ml increments if it’s too thick for your liking. Set aside.
CRISPY HAKE
Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the Fish dry with paper towel. When hot, fry the fish, 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.
SEAFOOD SENSATION
Spread the Pea purée out on the plate and top with the golden hake. Drizzle over the white wine sauce and serve the Butternut half-moons alongside. Garnish with the toasted nuts and the remaining mint.
BEGIN WITH THE Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
GOLDEN Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CAPER & Cream SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Pour in the wine and simmer until almost all evaporated, 1-2 minutes. Mix through the Capers and remove from the heat. Pour in the cream and simmer until slightly thickening, 1-2 minutes. Remove from the pan and season. Reheat over a low heat before serving.
Pea & MINT PUREE
Return the pan, wiped down, to medium heat with a knob of butter and a drizzle of oil. When hot, fry the Garlic and the peas until fragrant, 2-3 minutes (shifting constantly). Pour in 2 [4]|#7DA0D7 tbsp of milk and remove from the heat. Place the pea mixture in a blender with ½ the mint and seasoning. Pulse into a smooth purée. (Alternatively, if you don't own a blender, make a rustic pea purée. After frying the peas and garlic, simply mash the peas with a potato masher or a fork, pour in the milk and mix until combined.) Add water in 10ml increments if it’s too thick for your liking. Set aside.
CRISPY HAKE
Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the Fish dry with paper towel. When hot, fry the fish, 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.
SEAFOOD SENSATION
Spread the Pea purée out on the plate and top with the golden hake. Drizzle over the white wine sauce and serve the Butternut half-moons alongside. Garnish with the toasted nuts and the remaining mint.
BEGIN WITH THE Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GOLDEN Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CAPER & Cream SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Pour in the wine and simmer until almost all evaporated, 1-2 minutes. Mix through the Capers and remove from the heat. Pour in the cream and simmer until slightly thickening, 1-2 minutes. Remove from the pan and season. Reheat over a low heat before serving.
Pea & MINT PUREE
Return the pan, wiped down, to medium heat with a knob of butter and a drizzle of oil. When hot, fry the Garlic and the peas until fragrant, 2-3 minutes (shifting constantly). Pour in 6 [8]|#7DA0D7 tbsp of milk and remove from the heat. Place the pea mixture in a blender with ½ the mint and seasoning. Pulse into a smooth purée. (Alternatively, if you don't own a blender, make a rustic pea purée. After frying the peas and garlic, simply mash the peas with a potato masher or a fork, pour in the milk and mix until combined.) Add water in 10ml increments if it’s too thick for your liking. Set aside.
CRISPY HAKE
Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the Fish dry with paper towel. When hot, fry the fish, 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.
SEAFOOD SENSATION
Spread the Pea purée out on the plate and top with the golden hake. Drizzle over the white wine sauce and serve the Butternut half-moons alongside. Garnish with the toasted nuts and the remaining mint.
BEGIN WITH THE Butternut
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GOLDEN Almonds
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CAPER & Cream SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Pour in the wine and simmer until almost all evaporated, 1-2 minutes. Mix through the Capers and remove from the heat. Pour in the cream and simmer until slightly thickening, 1-2 minutes. Remove from the pan and season. Reheat over a low heat before serving.
Pea & MINT PUREE
Return the pan, wiped down, to medium heat with a knob of butter and a drizzle of oil. When hot, fry the Garlic and the peas until fragrant, 2-3 minutes (shifting constantly). Pour in 6 [8]|#7DA0D7 tbsp of milk and remove from the heat. Place the pea mixture in a blender with ½ the mint and seasoning. Pulse into a smooth purée. (Alternatively, if you don't own a blender, make a rustic pea purée. After frying the peas and garlic, simply mash the peas with a potato masher or a fork, pour in the milk and mix until combined.) Add water in 10ml increments if it’s too thick for your liking. Set aside.
CRISPY HAKE
Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the Fish dry with paper towel. When hot, fry the fish, 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.
SEAFOOD SENSATION
Spread the Pea purée out on the plate and top with the golden hake. Drizzle over the white wine sauce and serve the Butternut half-moons alongside. Garnish with the toasted nuts and the remaining mint.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R132.43
for 4 servings · R33.11 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
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Almonds needs 20 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 2% of packR4.64
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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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Peas needs 400 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 53% of packR22.93
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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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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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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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White Wine needs 125 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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Butternut needs 1 kgButternut 2.5 kg 2.5 kg at R54.99 · 40% of packR22.00
Not in the Woolies basket — source these elsewhere:
- Line-caught Hake Fillets
Shopping
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Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Hake & White Wine Sauce?
The preparation time for Hake & White Wine Sauce with minty pea purée is between 20 and 40 minutes.
What is the total time required to make Hake & White Wine Sauce with minty pea purée?
The total time required to make Hake & White Wine Sauce with minty pea purée is between 40 and 60 minutes.
How many servings does Hake & White Wine Sauce provide?
4 servings
What are the main ingredients in Hake & White Wine Sauce?
Almonds, Butternut, Capers, Cream, Fish, Fresh Mint, Garlic, Line-caught Hake Fillets, Onion, Pea, White Wine
What is the nutritional information of Hake & White Wine Sauce?
Calories: 648, Carbs: 61 grams, Fat: grams, Protein: 36.3 grams, Sugar: 19.2 grams, Salt: 453 grams
How do I prepare Hake & White Wine Sauce?
CAPER & CREAM SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Pour in the wine and simmer until almost all evaporated, 1-2 minutes. Mix through the capers and remove from the heat. Pour in the cream and simmer until slightly thickening, 1-2 minutes. Remove from the pan and season. Reheat over a low heat before serving. CRISPY HAKE: Place a clean pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the fish dry with paper towel. When hot, fry the fish, 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. BEGIN WITH THE BUTTERNUT: Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway). PEA & MINT PUREE: Return the pan, wiped down, to medium heat with a knob of butter and a drizzle of oil. When hot, fry the garlic and the peas until fragrant, 2-3 minutes (shifting constantly). Pour in 2 [4]|#7DA0D7 tbsp of milk and remove from the heat. Place the pea mixture in a blender with ½ the mint and seasoning. Pulse into a smooth purée. (Alternatively, if you don't own a blender, make a rustic pea purée. After frying the peas and garlic, simply mash the peas with a potato masher or a fork, pour in the milk and mix until combined.) Add water in 10ml increments if it’s too thick for your liking. Set aside. SEAFOOD SENSATION: Spread the pea purée out on the plate and top with the golden hake. Drizzle over the white wine sauce and serve the butternut half-moons alongside. Garnish with the toasted nuts and the remaining mint. GOLDEN ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Hake & White Wine Sauce?
Almonds, Butternut, Capers, Cream, Fish, Fresh Mint, Garlic, Line-caught Hake Fillets, Onion, Pea, White Wine
How many calories does Hake & White Wine Sauce have?
648 calories
How much fat content does Hake & White Wine Sauce have?
grams