Be transported to a summery day by the seaside with crispy-skin hake, swimming in a lemon & dill butter. A generous helping of crispy potato wedges, a creamy homemade tartar sauce, and a refreshing tomato, radish & greens salad will all add to the easy and enjoyable eating experience of this fin-tastic dish.
Lemon & Herb Hake
Lemon & Herb Hake
with potato wedges & tartar Sauce
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Fish
- Fresh Dill
- Gherkins
- Lemon
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Low Fat Plain Yoghurt
- NOMU Seafood Rub
- Potato
- Radish
- Salad Leaves
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
CRISPY WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
PREP STEP
Drain and roughly chop the Gherkins. Rinse and roughly shred the salad leaves. Rinse and cut ½ the tomato into thin wedges. Rinse and cut the radish into thin rounds. Rinse and cut ½ the lemon into thin rounds and the remaining lemon into wedges. Rinse, pick, and roughly chop the dill.
GOLDEN HAKE
When the potatoes reach the halfway mark, pat the hake dry with paper towel. Place the hake skin-side down on a lightly greased baking tray. Coat in oil, the NOMU rub, and seasoning. Bake in the hot oven until golden, 15-20 minutes.
TARTAR & SALAD
In a bowl, combine the yoghurt and the chopped Gherkins. To a separate bowl, add the shredded salad leaves, the tomato wedges, the radish rounds, a drizzle of olive oil, and seasoning.
Lemon BUTTER
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When bubbling, add the Lemon rounds, ¾ of the chopped dill, and seasoning. Infuse for 2-3 minutes. Remove the pan from the heat and cover.
SEAFOOD SENSATION
Plate up the grilled Fish and drizzle over the Lemon butter. Side with the crispy Potato wedges and the fresh salad. Dollop over the tartar sauce and serve a fresh lemon wedge on the side. Enjoy!
CRISPY WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
PREP STEP
Drain and roughly chop the Gherkins. Rinse and roughly shred the salad leaves. Rinse and cut ½ the tomato into thin wedges. Rinse and cut the radish into thin rounds. Rinse and cut ½ the lemon into thin rounds and the remaining lemon into wedges. Rinse, pick, and roughly chop the dill.
GOLDEN HAKE
When the potatoes reach the halfway mark, pat the hake dry with paper towel. Place the hake skin-side down on a lightly greased baking tray. Coat in oil, the NOMU rub, and seasoning. Bake in the hot oven until golden, 15-20 minutes.
TARTAR & SALAD
In a bowl, combine the yoghurt and the chopped Gherkins. To a separate bowl, add the shredded salad leaves, the tomato wedges, the radish rounds, a drizzle of olive oil, and seasoning.
Lemon BUTTER
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When bubbling, add the Lemon rounds, ¾ of the chopped dill, and seasoning. Infuse for 2-3 minutes. Remove the pan from the heat and cover.
SEAFOOD SENSATION
Plate up the grilled Fish and drizzle over the Lemon butter. Side with the crispy Potato wedges and the fresh salad. Dollop over the tartar sauce and serve a fresh lemon wedge on the side. Enjoy!
CRISPY WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
PREP STEP
Drain and roughly chop the Gherkins. Rinse and roughly shred the salad leaves. Rinse and cut ½ the tomato into thin wedges. Rinse and cut the radish into thin rounds. Rinse and cut ½ the lemon into thin rounds and the remaining lemon into wedges. Rinse, pick, and roughly chop the dill.
GOLDEN HAKE
When the potatoes reach the halfway mark, pat the hake dry with paper towel. Place the hake skin-side down on a lightly greased baking tray. Coat in oil, the NOMU rub, and seasoning. Bake in the hot oven until golden, 15-20 minutes.
TARTAR & SALAD
In a bowl, combine the yoghurt and the chopped Gherkins. To a separate bowl, add the shredded salad leaves, the tomato wedges, the radish rounds, a drizzle of olive oil, and seasoning.
Lemon BUTTER
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When bubbling, add the Lemon rounds, ¾ of the chopped dill, and seasoning. Infuse for 3-4 minutes. Remove the pan from the heat and cover.
SEAFOOD SENSATION
Plate up the grilled Fish and drizzle over the Lemon butter. Side with the crispy Potato wedges and the fresh salad. Dollop over the tartar sauce and serve a fresh lemon wedge on the side. Enjoy!
CRISPY WEDGES
Preheat the oven to 200°C. Spread the Potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
PREP STEP
Drain and roughly chop the Gherkins. Rinse and roughly shred the salad leaves. Rinse and cut ½ the tomato into thin wedges. Rinse and cut the radish into thin rounds. Rinse and cut ½ the lemon into thin rounds and the remaining lemon into wedges. Rinse, pick, and roughly chop the dill.
GOLDEN HAKE
When the potatoes reach the halfway mark, pat the hake dry with paper towel. Place the hake skin-side down on a lightly greased baking tray. Coat in oil, the NOMU rub, and seasoning. Bake in the hot oven until golden, 15-20 minutes.
TARTAR & SALAD
In a bowl, combine the yoghurt and the chopped Gherkins. To a separate bowl, add the shredded salad leaves, the tomato wedges, the radish rounds, a drizzle of olive oil, and seasoning.
Lemon BUTTER
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When bubbling, add the Lemon rounds, ¾ of the chopped dill, and seasoning. Infuse for 3-4 minutes. Remove the pan from the heat and cover.
SEAFOOD SENSATION
Plate up the grilled Fish and drizzle over the Lemon butter. Side with the crispy Potato wedges and the fresh salad. Dollop over the tartar sauce and serve a fresh lemon wedge on the side. Enjoy!
Frequently Asked Questions
What is the preparation time for Lemon & Herb Hake?
The preparation time for Lemon & Herb Hake with potato wedges & tartar Sauce is between 20 and 40 minutes.
What is the total time required to make Lemon & Herb Hake with potato wedges & tartar Sauce?
The total time required to make Lemon & Herb Hake with potato wedges & tartar Sauce is between 40 and 60 minutes.
How many servings does Lemon & Herb Hake provide?
4 servings
What are the main ingredients in Lemon & Herb Hake?
Fish, Fresh Dill, Gherkins, Lemon, Line-caught Hake Fillet, Line-caught Hake Fillets, Low Fat Plain Yoghurt, NOMU Seafood Rub, Potato, Radish, Salad Leaves, Tomato, Tomatoes
What is the nutritional information of Lemon & Herb Hake?
Calories: 371, Carbs: 54 grams, Fat: grams, Protein: 32.6 grams, Sugar: 8.5 grams, Salt: 424 grams
How do I prepare Lemon & Herb Hake?
CRISPY WEDGES: Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). PREP STEP: Drain and roughly chop the gherkins. Rinse and roughly shred the salad leaves. Rinse and cut ½ the tomato into thin wedges. Rinse and cut the radish into thin rounds. Rinse and cut ½ the lemon into thin rounds and the remaining lemon into wedges. Rinse, pick, and roughly chop the dill. GOLDEN HAKE: When the potatoes reach the halfway mark, pat the hake dry with paper towel. Place the hake skin-side down on a lightly greased baking tray. Coat in oil, the NOMU rub, and seasoning. Bake in the hot oven until golden, 15-20 minutes. TARTAR & SALAD: In a bowl, combine the yoghurt and the chopped gherkins. To a separate bowl, add the shredded salad leaves, the tomato wedges, the radish rounds, a drizzle of olive oil, and seasoning. LEMON BUTTER: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When bubbling, add the lemon rounds, ¾ of the chopped dill, and seasoning. Infuse for 2-3 minutes. Remove the pan from the heat and cover. SEAFOOD SENSATION: Plate up the grilled fish and drizzle over the lemon butter. Side with the crispy potato wedges and the fresh salad. Dollop over the tartar sauce and serve a fresh lemon wedge on the side. Enjoy!
What should be prepared from my kitchen to make Lemon & Herb Hake?
Fish, Fresh Dill, Gherkins, Lemon, Line-caught Hake Fillet, Line-caught Hake Fillets, Low Fat Plain Yoghurt, NOMU Seafood Rub, Potato, Radish, Salad Leaves, Tomato, Tomatoes
How many calories does Lemon & Herb Hake have?
371 calories
How much fat content does Lemon & Herb Hake have?
grams
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