eCook Meal
Lemon & Parsley Butter Hake
with green beans, almonds & fresh salad leaves
A classic is a classic for a reason! Tender hake fillet is drizzled with a lemon, parsley, & garlic butter sauce and is sided with soft, boiled baby potatoes. A kick of freshness from a vibrant side salad and you’re good to go!
Serving guide
Choose your portion size.
BOILING AWAY
Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and return to the pot. Add a knob of butter, cover with the lid, and shake the pot until the potatoes are fully coated in the butter. Set aside.
PREPPING
While the potatoes are boiling, rinse the salad leaves, the Parsley, the green beans, and the tomato. Roughly shred the salad leaves, finely chop the parsley, and trim the green beans. Cut the tomato into bite-sized chunks. Peel and grate the garlic. In a salad bowl, combine the tomato chunks, the rinsed leaves, a drizzle of olive oil, and seasoning. Set aside.
GORGEOUS GREENS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover.
HAKE PARTY
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. Season and coat in the Cape Bay seasoning. 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.
HERBY BUTTER
Return the pan to a medium high heat with 30g of butter. Once melted, remove from the heat and add the chopped Parsley, the grated garlic (to taste), and the juice of 1 lemon wedge.
DELISH DINNER!
Plate up the boiled baby potatoes. Side with the hake drizzled with the Parsley butter. Serve with the fresh salad topped with the green beans and the Almonds. Garnish with a lemon wedge. Splendid work, Chef!
BOILING AWAY
Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and return to the pot. Add a knob of butter, cover with the lid, and shake the pot until the potatoes are fully coated in the butter. Set aside.
PREPPING
While the potatoes are boiling, rinse the salad leaves, the Parsley, the green beans, and the tomato. Roughly shred the salad leaves, finely chop the parsley, and trim the green beans. Cut the tomato into bite-sized chunks. Peel and grate the garlic. In a salad bowl, combine the tomato chunks, the rinsed leaves, a drizzle of olive oil, and seasoning. Set aside.
GORGEOUS GREENS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
HAKE PARTY
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. Season and coat in the Cape Bay seasoning. 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.
HERBY BUTTER
Return the pan to a medium high heat with 60g of butter. Once melted, remove from the heat and add the chopped Parsley, the grated garlic (to taste), and the juice of 2 lemon wedges.
DELISH DINNER!
Plate up the boiled baby potatoes. Side with the hake drizzled with the Parsley butter. Serve with the fresh salad topped with the green beans and the Almonds. Garnish with a lemon wedge. Splendid work, Chef!
BOILING AWAY
Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and return to the pot. Add a knob of butter, cover with the lid, and shake the pot until the potatoes are fully coated in the butter. Set aside.
PREPPING
While the potatoes are boiling, rinse the salad leaves, the Parsley, the green beans, and the tomatoes. Roughly shred the salad leaves, finely chop the parsley, and trim the green beans. Cut the tomatoes into bite-sized chunks. Peel and grate the garlic. In a salad bowl, combine the tomato chunks, the rinsed leaves, a drizzle of olive oil, and seasoning. Set aside.
GORGEOUS GREENS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
HAKE PARTY
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. Season and coat in the Cape Bay seasoning. 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.
HERBY BUTTER
Return the pan to a medium high heat with 90g of butter. Once melted, remove from the heat and add the chopped Parsley, the grated garlic (to taste), and the juice of 3 lemon wedges.
DELISH DINNER!
Plate up the boiled baby potatoes. Side with the hake drizzled with the Parsley butter. Serve with the fresh salad topped with the green beans and the Almonds. Garnish with a lemon wedge. Splendid work, Chef!
BOILING AWAY
Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and return to the pot. Add a knob of butter, cover with the lid, and shake the pot until the potatoes are fully coated in the butter. Set aside.
PREPPING
While the potatoes are boiling, rinse the salad leaves, the Parsley, the green beans, and the tomatoes. Roughly shred the salad leaves, finely chop the parsley, and trim the green beans. Cut the tomatoes into bite-sized chunks. Peel and grate the garlic. In a salad bowl, combine the tomato chunks, the rinsed leaves, a drizzle of olive oil, and seasoning. Set aside.
GORGEOUS GREENS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.
HAKE PARTY
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. Season and coat in the Cape Bay seasoning. 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.
HERBY BUTTER
Return the pan to a medium high heat with 120g of butter. Once melted, remove from the heat and add the chopped Parsley, the grated garlic (to taste), and the juice of 4 lemon wedges.
DELISH DINNER!
Plate up the boiled baby potatoes. Side with the hake drizzled with the Parsley butter. Serve with the fresh salad topped with the green beans and the Almonds. Garnish with a lemon wedge. Splendid work, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R113.65
for 4 servings · R28.41 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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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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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Baby Potato needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
Not in the Woolies basket — source these elsewhere:
- Spice & All Things Nice Cape Bay Seasoning
- Line-caught Hake Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lemon & Parsley Butter Hake?
The preparation time for Lemon & Parsley Butter Hake with green beans, almonds & fresh salad leaves is between 15 and 30 minutes.
What is the total time required to make Lemon & Parsley Butter Hake with green beans, almonds & fresh salad leaves?
The total time required to make Lemon & Parsley Butter Hake with green beans, almonds & fresh salad leaves is between 25 and 35 minutes.
How many servings does Lemon & Parsley Butter Hake provide?
4 servings
What are the main ingredients in Lemon & Parsley Butter Hake?
Almonds, Baby Potato, Fish, Garlic, Green Beans, Lemon Juice, Line-caught Hake Fillets, Parsley, Salad Leaves, Spice & All Thing Nice Cape Bay Seasoning, Tomato
What is the nutritional information of Lemon & Parsley Butter Hake?
Calories: 421, Carbs: 47 grams, Fat: grams, Protein: 32.2 grams, Sugar: 10.3 grams, Salt: 681 grams
How do I prepare Lemon & Parsley Butter Hake?
DELISH DINNER!: Plate up the boiled baby potatoes. Side with the hake drizzled with the parsley butter. Serve with the fresh salad topped with the green beans and the almonds. Garnish with a lemon wedge. Splendid work, Chef! HAKE PARTY: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. Season and coat in the Cape Bay seasoning. 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. HERBY BUTTER: Return the pan to a medium high heat with 60g of butter. Once melted, remove from the heat and add the chopped parsley, the grated garlic (to taste), and the juice of 2 lemon wedges. GORGEOUS GREENS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover. BOILING AWAY: Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and return to the pot. Add a knob of butter, cover with the lid, and shake the pot until the potatoes are fully coated in the butter. Set aside. PREPPING: While the potatoes are boiling, rinse the salad leaves, the parsley, the green beans, and the tomato. Roughly shred the salad leaves, finely chop the parsley, and trim the green beans. Cut the tomato into bite-sized chunks. Peel and grate the garlic. In a salad bowl, combine the tomato chunks, the rinsed leaves, a drizzle of olive oil, and seasoning. Set aside.
What should be prepared from my kitchen to make Lemon & Parsley Butter Hake?
Almonds, Baby Potato, Fish, Garlic, Green Beans, Lemon Juice, Line-caught Hake Fillets, Parsley, Salad Leaves, Spice & All Thing Nice Cape Bay Seasoning, Tomato
How many calories does Lemon & Parsley Butter Hake have?
421 calories
How much fat content does Lemon & Parsley Butter Hake have?
grams