eCook Meal
Italian-style Cheese-crumbed Hake
with sweet potato & a dill yoghurt
Sweet potatoes are covered in a tasty NOMU Italian Rub before being roasted to golden perfection. They are served alongside a hard cheese & panko-crumbed hake fillet, and fresh salad leaves. A dill & lemon yoghurt adds a fresh touch!
Serving guide
Choose your portion size.
SWEET POTATO CHUNKS
Preheat the oven to 220°C. Rinse and cut the sweet potato into bite-sized pieces. Spread the sweet potato pieces on a roasting tray in a single layer. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy on the outside and soft on the inside, 20-25 minutes (shifting halfway).
QUICK PREP
Rinse the Dill, the salad leaves, and the Radish. Roughly chop the dill and roughly shred the salad leaves. Thinly slice the radish. In a small bowl, combine the Yoghurt, ½ the chopped dill, the lemon juice, and seasoning.
CHEESE CRUMB
When the sweet potato pieces reach the halfway mark, pat the hake dry with paper towel. Place skin-side down on a lightly greased baking tray. Coat in oil, season, and top with the cheesy crumb. Bake in the hot oven until cooked through and golden, 15-20 minutes. Dress the shredded salad leaves and the Radish rounds with a drizzle of olive oil and seasoning.
DIG IN!
Plate up the roasted sweet potato pieces. Side with the crumbed hake and the dressed salad. Dollop over the Dill Yoghurt and garnish with the remaining dill. Great job, Chef!
SWEET POTATO CHUNKS
Preheat the oven to 220°C. Rinse and cut the sweet potato into bite-sized pieces. Spread the sweet potato pieces on a roasting tray in a single layer. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy on the outside and soft on the inside, 20-25 minutes (shifting halfway).
QUICK PREP
Rinse the Dill, the salad leaves, and the Radish. Roughly chop the dill and roughly shred the salad leaves. Thinly slice the radish. In a small bowl, combine the Yoghurt, ½ the chopped dill, the lemon juice, and seasoning.
CHEESE CRUMB
When the sweet potato pieces reach the halfway mark, pat the hake dry with paper towel. Place skin-side down on a lightly greased baking tray. Coat in oil, season, and top with the cheesy crumb. Bake in the hot oven until cooked through and golden, 15-20 minutes. Dress the shredded salad leaves and the Radish rounds with a drizzle of olive oil and seasoning.
DIG IN!
Plate up the roasted sweet potato pieces. Side with the crumbed hake and the dressed salad. Dollop over the Dill Yoghurt and garnish with the remaining dill. Great job, Chef!
SWEET POTATO CHUNKS
Preheat the oven to 220°C. Rinse and cut the sweet potato into bite-sized pieces. Spread the sweet potato pieces on a roasting tray in a single layer. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy on the outside and soft on the inside, 25-30 minutes (shifting halfway).
QUICK PREP
Rinse the Dill, the salad leaves, and the Radish. Roughly chop the dill and roughly shred the salad leaves. Thinly slice the radish. In a small bowl, combine the Yoghurt, ½ the chopped dill, the lemon juice, and seasoning.
CHEESE CRUMB
When the sweet potato pieces reach the halfway mark, pat the hake dry with paper towel. Place skin-side down on a lightly greased baking tray. Coat in oil, season, and top with the cheesy crumb. Bake in the hot oven until cooked through and golden, 15-20 minutes. Dress the shredded salad leaves and the Radish rounds with a drizzle of olive oil and seasoning.
DIG IN!
Plate up the roasted sweet potato pieces. Side with the crumbed hake and the dressed salad. Dollop over the Dill Yoghurt and garnish with the remaining dill. Great job, Chef!
SWEET POTATO CHUNKS
Preheat the oven to 220°C. Rinse and cut the sweet potato into bite-sized pieces. Spread the sweet potato pieces on a roasting tray in a single layer. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy on the outside and soft on the inside, 25-30 minutes (shifting halfway).
QUICK PREP
Rinse the Dill, the salad leaves, and the Radish. Roughly chop the dill and roughly shred the salad leaves. Thinly slice the radish. In a small bowl, combine the Yoghurt, ½ the chopped dill, the lemon juice, and seasoning.
CHEESE CRUMB
When the sweet potato pieces reach the halfway mark, pat the hake dry with paper towel. Place skin-side down on a lightly greased baking tray. Coat in oil, season, and top with the cheesy crumb. Bake in the hot oven until cooked through and golden, 15-20 minutes. Dress the shredded salad leaves and the Radish rounds with a drizzle of olive oil and seasoning.
DIG IN!
Plate up the roasted sweet potato pieces. Side with the crumbed hake and the dressed salad. Dollop over the Dill Yoghurt and garnish with the remaining dill. Great job, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R55.34
for 4 servings · R13.83 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Low Fat Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R63.99 · 1% of packR0.82
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
Not in the Woolies basket — source these elsewhere:
- Line-caught Hake Fillets
- NOMU Italian Rub
- Cheesy-crumb
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Italian-style Cheese-crumbed Hake?
The preparation time for Italian-style Cheese-crumbed Hake with sweet potato & a dill yoghurt is between 10 and 25 minutes.
What is the total time required to make Italian-style Cheese-crumbed Hake with sweet potato & a dill yoghurt?
The total time required to make Italian-style Cheese-crumbed Hake with sweet potato & a dill yoghurt is between 25 and 35 minutes.
How many servings does Italian-style Cheese-crumbed Hake provide?
4 servings
What are the main ingredients in Italian-style Cheese-crumbed Hake?
Cheesy Crumb, Dill, Fish, Lemon Juice, Line-caught Hake Fillets, NOMU Italian Rub, Radish, Salad Leaves, Sweet Potato, Yoghurt
What is the nutritional information of Italian-style Cheese-crumbed Hake?
Calories: 447, Carbs: 54 grams, Fat: grams, Protein: 33.9 grams, Sugar: 16.7 grams, Salt: 607 grams
How do I prepare Italian-style Cheese-crumbed Hake?
SWEET POTATO CHUNKS: Preheat the oven to 220°C. Rinse and cut the sweet potato into bite-sized pieces. Spread the sweet potato pieces on a roasting tray in a single layer. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy on the outside and soft on the inside, 20-25 minutes (shifting halfway). CHEESE CRUMB: When the sweet potato pieces reach the halfway mark, pat the hake dry with paper towel. Place skin-side down on a lightly greased baking tray. Coat in oil, season, and top with the cheesy crumb. Bake in the hot oven until cooked through and golden, 15-20 minutes. Dress the shredded salad leaves and the radish rounds with a drizzle of olive oil and seasoning. QUICK PREP: Rinse the dill, the salad leaves, and the radish. Roughly chop the dill and roughly shred the salad leaves. Thinly slice the radish. In a small bowl, combine the yoghurt, ½ the chopped dill, the lemon juice, and seasoning. DIG IN!: Plate up the roasted sweet potato pieces. Side with the crumbed hake and the dressed salad. Dollop over the dill yoghurt and garnish with the remaining dill. Great job, Chef!
What should be prepared from my kitchen to make Italian-style Cheese-crumbed Hake?
Cheesy Crumb, Dill, Fish, Lemon Juice, Line-caught Hake Fillets, NOMU Italian Rub, Radish, Salad Leaves, Sweet Potato, Yoghurt
How many calories does Italian-style Cheese-crumbed Hake have?
447 calories
How much fat content does Italian-style Cheese-crumbed Hake have?
grams