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.

What are the main ingredients in Lemon & Herb Hake?

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

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?

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

Lemon & Herb Hake

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

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

with potato wedges & tartar Sauce

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

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)

Serves 1

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!

Potato - 200g
Gherkins - 25g
Salad Leaves - 20g
Tomato - 1
Radish - 20g
Lemon - 1
Fresh Dill - 3g
Line-caught Hake Fillet - 1
NOMU Seafood Rub - 2,5ml
Low Fat Plain Yoghurt - 50ml

Download the Recipe

Serves 2

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!

Potato - 400g
Gherkins - 50g
Salad Leaves - 40g
Tomato - 1
Radish - 40g
Lemon - 1
Fresh Dill - 5g
Line-caught Hake Fillets - 2
NOMU Seafood Rub - 5ml
Low Fat Plain Yoghurt - 100ml

Download the Recipe

Serves 3

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!

Potato - 600g
Gherkins - 75g
Salad Leaves - 60g
Tomatoes - 2
Radish - 60g
Lemon - 1
Fresh Dill - 8g
Line-caught Hake Fillets - 3
NOMU Seafood Rub - 7,5ml
Low Fat Plain Yoghurt - 150ml

Download the Recipe

Serves 4

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!