What are the main ingredients in Nut Crusted Hake?

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

What is the nutritional information of Nut Crusted Hake?

Calories: 701, Carbs: 95 grams, Fat: grams, Protein: 39.1 grams, Sugar: 21.4 grams, Salt: 281 grams

How do I prepare Nut Crusted Hake?

COOK RICE: Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Mix through the peas and return the lid, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. FLAVOURED BUTTER & FINISHING TOUCHES: Wipe down the pan if necessary and place over a medium-high heat with a drizzle of oil and 60g of butter. Once foaming, fry the remaining grated garlic for 1-2 minutes until fragrant. Remove from the heat and add the juice of 2 lemon wedges (carefully, as the butter gets very hot). PLATE: Make a bed of the loaded veggie rice. Top with the crumbed hake and drizzle generously with lemon garlic butter. Garnish with the remaining parsley and a lemon wedge. Enjoy! MAKE THE CRUST & BAKE THE HAKE: Melt 40g of butter in the microwave or in a small pot. Mix together the grated hard cheese, some lemon zest (to taste), ½ of the chopped parsley, the chopped almonds, melted butter and some pepper to form a crumbly mixture. Pat the hake dry with paper towel and place on a lightly greased baking tray and season to taste. Top with the crumb mixture until evenly coated. Pop in the oven and bake for 15-20 minutes, until cooked through, flakey and golden on the outside. FRY THE VEGGIES: Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion, diced carrot, and diced baby marrow pieces for 5-6 minutes until softened, shifting occasionally. In the final 1-2 minutes, add ½ of the grated garlic and cook until fragrant. Add the sliced piquanté peppers and sauteed vegetables to the cooked rice and peas. Season to taste, cover with a lid and set aside to keep warm until serving.

What should be prepared from my kitchen to make Nut Crusted Hake?

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

Nut Crusted Hake

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

A delicate hake fillet coated in a flavour packed crumb of flakey almonds, hard cheese, parsley and lemon zest. Sitting on a bed of piquanté pepper, pea, carrot and baby marrow filled savoury rice, doused in drizzles of lemon garlic butter and flecked with fresh parsley garnishes

Nut Crusted Hake

with a lemon garlic butter & savoury rice

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Marrow
Brown Basmati Rice
Carrot
Fish
Flaked Almond
Flaked Almonds
Fresh Parsley
Garlic Clove
Garlic Cloves
Grated Italian-style Hard Cheese
Lemon
Lemons
Line-caught Hake Fillet
Line-caught Hake Fillets
Onion
Onions
Peas
Piquanté Peppers

From your kitchen:

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

Serves 1

COOK RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Mix through the peas and return the lid, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
MAKE THE CRUST & BAKE THE HAKE
Melt 20g of butter in the microwave or in a small pot. Mix together the grated hard cheese, some lemon zest (to taste), ½ of the chopped parsley, the chopped almonds, melted butter and some pepper to form a crumbly mixture. Pat the hake dry with paper towel and place on a lightly greased baking tray and season to taste. Top with the crumb mixture until evenly coated. Pop in the oven and bake for 15-20 minutes, until cooked through, flakey and golden on the outside.
FRY THE VEGGIES
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion, diced carrot, and diced baby marrow pieces for 4-5 minutes until softened, shifting occasionally. In the final 1-2 minutes, add ½ of the grated garlic and cook until fragrant. Add the sliced piquanté peppers and sauteed vegetables to the cooked rice and peas. Season to taste, cover with a lid and set aside to keep warm until serving.
FLAVOURED BUTTER & FINISHING TOUCHES
Wipe down the pan if necessary and place over a medium-high heat with a drizzle of oil and 30g of butter. Once foaming, fry the remaining grated garlic for 1-2 minutes until fragrant. Remove from the heat and add the juice of 1 lemon wedges (carefully, as the butter gets very hot).
PLATE
Make a bed of the loaded veggie rice. Top with the crumbed hake and drizzle generously with lemon garlic butter. Garnish with the remaining parsley and a lemon wedge. Enjoy!

Brown Basmati Rice - 75ml
Peas - 50g
Grated Italian-style Hard Cheese - 15ml
Lemon - 1
Fresh Parsley - 4g
Flaked Almond - 25g
Line-caught Hake Fillet - 1
Onion - 1
Carrot - 120g
Baby Marrow - 100g
Garlic Clove - 1
Piquanté Peppers - 25g

Download the Recipe

Serves 2

COOK RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Mix through the peas and return the lid, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
MAKE THE CRUST & BAKE THE HAKE
Melt 40g of butter in the microwave or in a small pot. Mix together the grated hard cheese, some lemon zest (to taste), ½ of the chopped parsley, the chopped almonds, melted butter and some pepper to form a crumbly mixture. Pat the hake dry with paper towel and place on a lightly greased baking tray and season to taste. Top with the crumb mixture until evenly coated. Pop in the oven and bake for 15-20 minutes, until cooked through, flakey and golden on the outside.
FRY THE VEGGIES
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion, diced carrot, and diced baby marrow pieces for 5-6 minutes until softened, shifting occasionally. In the final 1-2 minutes, add ½ of the grated garlic and cook until fragrant. Add the sliced piquanté peppers and sauteed vegetables to the cooked rice and peas. Season to taste, cover with a lid and set aside to keep warm until serving.
FLAVOURED BUTTER & FINISHING TOUCHES
Wipe down the pan if necessary and place over a medium-high heat with a drizzle of oil and 60g of butter. Once foaming, fry the remaining grated garlic for 1-2 minutes until fragrant. Remove from the heat and add the juice of 2 lemon wedges (carefully, as the butter gets very hot).
PLATE
Make a bed of the loaded veggie rice. Top with the crumbed hake and drizzle generously with lemon garlic butter. Garnish with the remaining parsley and a lemon wedge. Enjoy!

Brown Basmati Rice - 150ml
Peas - 100g
Grated Italian-style Hard Cheese - 30ml
Lemon - 1
Fresh Parsley - 8g
Flaked Almonds - 50g
Line-caught Hake Fillets - 2
Onion - 1
Carrot - 240g
Baby Marrow - 200g
Garlic Cloves - 2
Piquanté Peppers - 50g

Download the Recipe

Serves 3

COOK RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Mix through the peas and return the lid, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
MAKE THE CRUST & BAKE THE HAKE
Melt 60g of butter in the microwave or in a small pot. Mix together the grated hard cheese, some lemon zest (to taste), ½ of the chopped parsley, the chopped almonds, melted butter and some pepper to form a crumbly mixture. Pat the hake dry with paper towel and place on a lightly greased baking tray and season to taste. Top with the crumb mixture until evenly coated. Pop in the oven and bake for 15-25 minutes, until cooked through, flakey and golden on the outside.
FRY THE VEGGIES
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion, diced carrot, and diced baby marrow pieces for 6-7 minutes until softened, shifting occasionally. In the final 1-2 minutes, add ½ of the grated garlic and cook until fragrant. Add the sliced piquanté peppers and sauteed vegetables to the cooked rice and peas. Season to taste, cover with a lid and set aside to keep warm until serving.
FLAVOURED BUTTER & FINISHING TOUCHES
Wipe down the pan if necessary and place over a medium-high heat with a drizzle of oil and 90g of butter. Once foaming, fry the remaining grated garlic for 1-2 minutes until fragrant. Remove from the heat and add the juice of 3 lemon wedges (carefully, as the butter gets very hot).
PLATE
Make a bed of the loaded veggie rice. Top with the crumbed hake and drizzle generously with lemon garlic butter. Garnish with the remaining parsley and a lemon wedge. Enjoy!

Brown Basmati Rice - 225ml
Peas - 150g
Grated Italian-style Hard Cheese - 45ml
Lemons - 2
Fresh Parsley - 12g
Flaked Almond - 75g
Line-caught Hake Fillets - 3
Onions - 2
Carrot - 360g
Baby Marrow - 300g
Garlic Cloves - 3
Piquanté Peppers - 75g

Download the Recipe

Serves 4

COOK RICE
Preheat the oven to 200°C. Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Mix through the peas and return the lid, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
MAKE THE CRUST & BAKE THE HAKE
Melt 80g of butter in the microwave or in a small pot. Mix together the grated hard cheese, some lemon zest (to taste), ½ of the chopped parsley, the chopped almonds, melted butter and some pepper to form a crumbly mixture. Pat the hake dry with paper towel and place on a lightly greased baking tray and season to taste. Top with the crumb mixture until evenly coated. Pop in the oven and bake for 15-25 minutes, until cooked through, flakey and golden on the outside.
FRY THE VEGGIES
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion, diced carrot, and diced baby marrow pieces for 7-8 minutes until softened, shifting occasionally. In the final 1-2 minutes, add ½ of the grated garlic and cook until fragrant. Add the sliced piquanté peppers and sauteed vegetables to the cooked rice and peas. Season to taste, cover with a lid and set aside to keep warm until serving.
FLAVOURED BUTTER & FINISHING TOUCHES
Wipe down the pan if necessary and place over a medium-high heat with a drizzle of oil and 120g of butter. Once foaming, fry the remaining grated garlic for 1-2 minutes until fragrant. Remove from the heat and add the juice of 4 lemon wedges (carefully, as the butter gets very hot).
PLATE
Make a bed of the loaded veggie rice. Top with the crumbed hake and drizzle generously with lemon garlic butter. Garnish with the remaining parsley and a lemon wedge. Enjoy!