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
Herb Dusted Hake & Creamed Spinach
with roasted carrot & onion wedges
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Herb Dusted Hake & Creamed Spinach?
The preparation time for Herb Dusted Hake & Creamed Spinach with roasted carrot & onion wedges is between 20 and 40 minutes.
What is the total time required to make Herb Dusted Hake & Creamed Spinach with roasted carrot & onion wedges?
The total time required to make Herb Dusted Hake & Creamed Spinach with roasted carrot & onion wedges is between 40 and 60 minutes.
How many servings does Herb Dusted Hake & Creamed Spinach provide?
4 servings
What are the main ingredients in Herb Dusted Hake & Creamed Spinach?
Carrot, Creme Fraiche, Fish, Fish Crumb, Fresh Parsley, Garlic Clove, Garlic Cloves, Line-caught Hake Fillet, Line-caught Hake Fillets, Onion, Onions, Spinach
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?
Carrot, Creme Fraiche, Fish, Fish Crumb, Fresh Parsley, Garlic Clove, Garlic Cloves, Line-caught Hake Fillet, Line-caught Hake Fillets, Onion, Onions, Spinach
How many calories does Herb Dusted Hake & Creamed Spinach have?
455 calories
How much fat content does Herb Dusted Hake & Creamed Spinach have?
grams
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