What are the main ingredients in Herb Dusted Hake & Creamed Spinach?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Herb Dusted Hake & Creamed Spinach?

Calories: 455, Carbs: 48 grams, Fat: grams, Protein: 31.7 grams, Sugar: 20.2 grams, Salt: 805 grams

How do I prepare Herb Dusted Hake & Creamed Spinach?

DIVE IN!: Serve the roasted carrot & onion alongside the golden hake topped with the herby crumb. Side with the creamed spinach. Scatter over the remaining parsley. Cheers, Chef! ROAST VEG WEDGES: Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). At the halfway mark, coat the onion wedges in oil and season. Roast for the remaining time. PARSLEY CRUMB: Place a pan over medium-high heat with 20g of butter. When hot, fry the fish crumb until beginning to brown, 1-2 minutes (shifting occasionally). Toss through ½ the chopped parsley and seasoning. Remove from the pan and set aside. FRY UP: 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. CRÈMED SPINACH: Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the crème fraîche, the shredded spinach, and 100ml of warm water. Reduce the heat and simmer until starting to thicken, 3-4 minutes. If it’s too thick for your liking, loosen with an extra splash of water. Remove and season.

What should be prepared from my kitchen to make Herb Dusted Hake & Creamed Spinach?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Herb Dusted Hake & Creamed Spinach

Name: Herb Dusted Hake & Creamed Spinach
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

A pea crumb is pan-fried to a golden hue with a touch of butter & parsley, adding a flavourful crunch to a tender hake fillet. Sided with golden carrot & onion wedges, and a luscious creamed spinach featuring a rich blend of crème fraîche & garlic. So indulgent!

Herb Dusted Hake & Creamed Spinach

with roasted carrot & onion wedges

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Carrot
Creme Fraiche
Fish
Fish Crumb
Fresh Parsley
Garlic Clove
Garlic Cloves
Line-caught Hake Fillet
Line-caught Hake Fillets
Onion
Onions
Spinach

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Photo of Herb Dusted Hake & Creamed Spinach

Serves 1

ROAST VEG WEDGES
Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). At the halfway mark, coat the onion wedges in oil and season. Roast for the remaining time.
PARSLEY CRUMB
Place a pan over medium-high heat with 10g of butter. When hot, fry the fish crumb until beginning to brown, 1-2 minutes (shifting occasionally). Toss through ½ the chopped parsley and seasoning. Remove from the pan and set aside.
CRÈMED SPINACH
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the crème fraîche, the shredded spinach, and 50ml of warm water. Reduce the heat and simmer until starting to thicken, 3-4 minutes. If it’s too thick for your liking, loosen with an extra splash of water. Remove and season.
FRY UP
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.
DIVE IN!
Serve the roasted carrot & onion alongside the golden hake topped with the herby crumb. Side with the creamed spinach. Scatter over the remaining parsley. Cheers, Chef!

Carrot - 240g
Onion - 1
Fish Crumb - 20ml
Fresh Parsley - 3g
Garlic Clove - 1
Crème Fraîche - 30ml
Spinach - 50g
Line-caught Hake Fillet - 1

Download the Recipe

Serves 2

ROAST VEG WEDGES
Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). At the halfway mark, coat the onion wedges in oil and season. Roast for the remaining time.
PARSLEY CRUMB
Place a pan over medium-high heat with 20g of butter. When hot, fry the fish crumb until beginning to brown, 1-2 minutes (shifting occasionally). Toss through ½ the chopped parsley and seasoning. Remove from the pan and set aside.
CRÈMED SPINACH
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the crème fraîche, the shredded spinach, and 100ml of warm water. Reduce the heat and simmer until starting to thicken, 3-4 minutes. If it’s too thick for your liking, loosen with an extra splash of water. Remove and season.
FRY UP
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.
DIVE IN!
Serve the roasted carrot & onion alongside the golden hake topped with the herby crumb. Side with the creamed spinach. Scatter over the remaining parsley. Cheers, Chef!

Carrot - 480g
Onion - 1
Fish Crumb - 40ml
Fresh Parsley - 5g
Garlic Clove - 1
Crème Fraîche - 60ml
Spinach - 100g
Line-caught Hake Fillets - 2

Download the Recipe

Serves 3

ROAST VEG WEDGES
Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). At the halfway mark, coat the onion wedges in oil and season. Roast for the remaining time.
PARSLEY CRUMB
Place a pan over medium-high heat with 30g of butter. When hot, fry the fish crumb until beginning to brown, 2-3 minutes (shifting occasionally). Toss through ½ the chopped parsley and seasoning. Remove from the pan and set aside.
CRÈMED SPINACH
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the crème fraîche, the shredded spinach, and 150ml of warm water. Reduce the heat and simmer until starting to thicken, 5-6 minutes. If it’s too thick for your liking, loosen with an extra splash of water. Remove and season.
FRY UP
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.
DIVE IN!
Serve the roasted carrot & onion alongside the golden hake topped with the herby crumb. Side with the creamed spinach. Scatter over the remaining parsley. Cheers, Chef!

Carrot - 720g
Onions - 2
Fish Crumb - 60ml
Fresh Parsley - 8g
Garlic Cloves - 2
Crème Fraîche - 90ml
Spinach - 150g
Line-caught Hake Fillets - 3

Download the Recipe

Serves 4

ROAST VEG WEDGES
Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). At the halfway mark, coat the onion wedges in oil and season. Roast for the remaining time.
PARSLEY CRUMB
Place a pan over medium-high heat with 40g of butter. When hot, fry the fish crumb until beginning to brown, 2-3 minutes (shifting occasionally). Toss through ½ the chopped parsley and seasoning. Remove from the pan and set aside.
CRÈMED SPINACH
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the crème fraîche, the shredded spinach, and 200ml of warm water. Reduce the heat and simmer until starting to thicken, 5-6 minutes. If it’s too thick for your liking, loosen with an extra splash of water. Remove and season.
FRY UP
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.
DIVE IN!
Serve the roasted carrot & onion alongside the golden hake topped with the herby crumb. Side with the creamed spinach. Scatter over the remaining parsley. Cheers, Chef!