What are the main ingredients in Niçoise-style Salad & Hake?

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

What is the nutritional information of Niçoise-style Salad & Hake?

Calories: 363, Carbs: 50 grams, Fat: grams, Protein: 26.7 grams, Sugar: 13.8 grams, Salt: 600 grams

How do I prepare Niçoise-style Salad & Hake?

BABY TOTS: Place the halved baby potatoes in a pot of salted water over high heat. Pop on the lid and bring to the boil. Once boiling, remove the lid, and reduce the heat. Simmer for 20-25 minutes until cooked through and soft. Remove from the heat and drain. Cover with the lid to keep warm. IN A PICKLE: While the potatoes are boiling, peel and thinly slice ½ the onion and place in a bowl. Add the dressing and 10ml of a sweetener of choice. Toss until combined and set aside to pickle. PREPARATION STATION: Rinse and trim the green beans. Cut the cucumber into half-moons. Roughly dice the tomato. Rinse and roughly shred the salad leaves. Drain and roughly chop the capers. BEAN THERE, CHEF!: Place a pan over medium-high heat with a splash of water. When starting to bubble, simmer the trimmed green beans for 4-5 minutes until cooked al dente. Toss with a drizzle of oil, season, and remove from the pan. IT’S A FRY-UP: Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, for 3-4 minutes until crispy. Flip, and fry the other side for 3-4 minutes until cooked through. Remove from the pan and place on a chopping board. Using two forks, one to secure the hake and the other to flake, gently flake the hake. Discard the skin, if preferred. Season to taste. TASTY SALAD: Drain the dressing from the onion and place the dressing in a bowl. Set the pickled onion aside. To the bowl with the dressing, add the boiled potatoes, the chopped capers, the diced tomato, the cucumber half-moons, a drizzle of olive oil, and the cooked green beans. Toss until combined and season to taste. TIME TO DINE: Make a bed of the shredded salad leaves. Top with niçoise-style salad, the flaked hake, and the pickled onion. Voilà, Chef!

What should be prepared from my kitchen to make Niçoise-style Salad & Hake?

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

Niçoise-style Salad & Hake

Name: Niçoise-style Salad & Hake
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter (optional); Sugar/Sweetener/Honey

This delicious Niçoise salad recipe is summer on a plate. Perfectly grilled and flaked hake is paired with baby potatoes, crunchy green beans, tangy pickled red onions, and salty pops of capers. Tossed in the most delicious Dijon mustard dressing. Quick, yummy, and full of flavour!

Niçoise-style Salad & Hake

with baby potatoes, green beans & pickled red onion

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
Capers
Cucumber
Dressing
Fish
Green Beans
Line-caught Hake Fillet
Line-caught Hake Fillets
Red Onion
Salad Leaves
Tomato
Tomatoes

From your kitchen:

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

Serves 1

BABY TOTS
Place the halved baby potatoes in a pot of salted water over high heat. Pop on the lid and bring to the boil. Once boiling, remove the lid, and reduce the heat. Simmer for 20-25 minutes until cooked through and soft. Remove from the heat and drain. Cover with the lid to keep warm.
IN A PICKLE
While the potatoes are boiling, peel and thinly slice a ¼ of the onion and place in a bowl. Add the dressing and 5ml of a sweetener of choice. Toss until combined and set aside to pickle.
PREPARATION STATION
Rinse and trim the green beans. Cut the cucumber into half-moons. Roughly dice ½ the tomato. Rinse and roughly shred the salad leaves. Drain and roughly chop the capers.
BEAN THERE, CHEF!
Place a pan over medium-high heat with a splash of water. When starting to bubble, simmer the trimmed green beans for 3-4 minutes until cooked al dente. Toss with a drizzle of oil, season, and remove from the pan.
IT’S A FRY-UP
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, for 3-4 minutes until crispy. Flip, and fry the other side for 3-4 minutes until cooked through. Remove from the pan and place on a chopping board. Using two forks, one to secure the hake and the other to flake, gently flake the hake. Discard the skin, if preferred. Season to taste.
TASTY SALAD
Drain the dressing from the onion and place the dressing in a bowl. Set the pickled onion aside. To the bowl with the dressing, add the boiled potatoes, the chopped capers, the diced tomato, the cucumber half-moons, a drizzle of olive oil, and the cooked green beans. Toss until combined and season to taste.
TIME TO DINE
Make a bed of the shredded salad leaves. Top with niçoise-style salad, the flaked hake, and the pickled onion. Voilà, Chef!

Baby Potatoes - 200g
Red Onion - 1
Dressing - 20ml
Green Beans - 80g
Cucumber - 50g
Tomato - 1
Salad Leaves - 20g
Capers - 10g
Line-caught Hake Fillet - 1

Download the Recipe

Serves 2

BABY TOTS
Place the halved baby potatoes in a pot of salted water over high heat. Pop on the lid and bring to the boil. Once boiling, remove the lid, and reduce the heat. Simmer for 20-25 minutes until cooked through and soft. Remove from the heat and drain. Cover with the lid to keep warm.
IN A PICKLE
While the potatoes are boiling, peel and thinly slice ½ the onion and place in a bowl. Add the dressing and 10ml of a sweetener of choice. Toss until combined and set aside to pickle.
PREPARATION STATION
Rinse and trim the green beans. Cut the cucumber into half-moons. Roughly dice the tomato. Rinse and roughly shred the salad leaves. Drain and roughly chop the capers.
BEAN THERE, CHEF!
Place a pan over medium-high heat with a splash of water. When starting to bubble, simmer the trimmed green beans for 4-5 minutes until cooked al dente. Toss with a drizzle of oil, season, and remove from the pan.
IT’S A FRY-UP
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, for 3-4 minutes until crispy. Flip, and fry the other side for 3-4 minutes until cooked through. Remove from the pan and place on a chopping board. Using two forks, one to secure the hake and the other to flake, gently flake the hake. Discard the skin, if preferred. Season to taste.
TASTY SALAD
Drain the dressing from the onion and place the dressing in a bowl. Set the pickled onion aside. To the bowl with the dressing, add the boiled potatoes, the chopped capers, the diced tomato, the cucumber half-moons, a drizzle of olive oil, and the cooked green beans. Toss until combined and season to taste.
TIME TO DINE
Make a bed of the shredded salad leaves. Top with niçoise-style salad, the flaked hake, and the pickled onion. Voilà, Chef!

Baby Potatoes - 400g
Red Onion - 1
Dressing - 40ml
Green Beans - 160g
Cucumber - 100g
Tomato - 1
Salad Leaves - 40g
Capers - 20g
Line-caught Hake Fillets - 2

Download the Recipe

Serves 3

BABY TOTS
Place the halved baby potatoes in a pot of salted water over high heat. Pop on the lid and bring to the boil. Once boiling, remove the lid, and reduce the heat. Simmer for 25-30 minutes until cooked through and soft. Remove from the heat and drain. Cover with the lid to keep warm.
IN A PICKLE
While the potatoes are boiling, peel and thinly slice ¾ of the onion and place in a bowl. Add the dressing and 15ml of a sweetener of choice. Toss until combined and set aside to pickle.
PREPARATION STATION
Rinse and trim the green beans. Cut the cucumber into half-moons. Roughly dice 1½ of the tomatoes. Rinse and roughly shred the salad leaves. Drain and roughly chop the capers.
BEAN THERE, CHEF!
Place a pan over medium-high heat with a splash of water. When starting to bubble, simmer the trimmed green beans for 5-6 minutes until cooked al dente. Toss with a drizzle of oil, season, and remove from the pan.
IT’S A FRY-UP
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, for 3-4 minutes until crispy. Flip, and fry the other side for 3-4 minutes until cooked through. Remove from the pan and place on a chopping board. Using two forks, one to secure the hake and the other to flake, gently flake the hake. Discard the skin, if preferred. Season to taste.
TASTY SALAD
Drain the dressing from the onion and place the dressing in a bowl. Set the pickled onion aside. To the bowl with the dressing, add the boiled potatoes, the chopped capers, the diced tomato, the cucumber half-moons, a drizzle of olive oil, and the cooked green beans. Toss until combined and season to taste.
TIME TO DINE
Make a bed of the shredded salad leaves. Top with niçoise-style salad, the flaked hake, and the pickled onion. Voilà, Chef!

Baby Potatoes - 600g
Red Onion - 1
Dressing - 60ml
Green Beans - 240g
Cucumber - 150g
Tomatoes - 2
Salad Leaves - 60g
Capers - 30g
Line-caught Hake Fillets - 3

Download the Recipe

Serves 4

BABY TOTS
Place the halved baby potatoes in a pot of salted water over high heat. Pop on the lid and bring to the boil. Once boiling, remove the lid, and reduce the heat. Simmer for 25-30 minutes until cooked through and soft. Remove from the heat and drain. Cover with the lid to keep warm.
IN A PICKLE
While the potatoes are boiling, peel and thinly slice the onion and place in a bowl. Add the dressing and 20ml of a sweetener of choice. Toss until combined and set aside to pickle.
PREPARATION STATION
Rinse and trim the green beans. Cut the cucumber into half-moons. Roughly dice the tomatoes. Rinse and roughly shred the salad leaves. Drain and roughly chop the capers.
BEAN THERE, CHEF!
Place a pan over medium-high heat with a splash of water. When starting to bubble, simmer the trimmed green beans for 6-7 minutes until cooked al dente. Toss with a drizzle of oil, season, and remove from the pan.
IT’S A FRY-UP
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, for 3-4 minutes until crispy. Flip, and fry the other side for 3-4 minutes until cooked through. Remove from the pan and place on a chopping board. Using two forks, one to secure the hake and the other to flake, gently flake the hake. Discard the skin, if preferred. Season to taste.
TASTY SALAD
Drain the dressing from the onion and place the dressing in a bowl. Set the pickled onion aside. To the bowl with the dressing, add the boiled potatoes, the chopped capers, the diced tomato, the cucumber half-moons, a drizzle of olive oil, and the cooked green beans. Toss until combined and season to taste.
TIME TO DINE
Make a bed of the shredded salad leaves. Top with niçoise-style salad, the flaked hake, and the pickled onion. Voilà, Chef!