What are the main ingredients in QUICK ‘N CRISPY BAKED HAKE?

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

What is the nutritional information of QUICK ‘N CRISPY BAKED HAKE?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare QUICK ‘N CRISPY BAKED HAKE?

TOASTY, FLAKY ALMONDS: Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden-brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Once cool enough to handle, roughly chop or crush using a pestle and mortar until a chunky crumb. TANTALISE YOUR TASTE BUDS: Plate the golden, crunchy hake alongside helpings of sautéed spinach and roast carrots. Garnish with the remaining chopped parsley and serve with a lemon wedge on the side. And there you have it, Chef! ROAST THE CARROTS: Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway. ALMOND-CRUSTED HAKE: Weigh out 40g of butter and place in a bowl. Melt in the microwave or oven until just soft enough to smear. Be careful not to melt completely. Mix in the grated Italian-stlye hard cheese, the crushed almonds, three-quarters of the chopped parsley, and some lemon zest to taste. Place the hake fillets skin-side down on a lightly greased baking tray. Pat dry with some paper towel and season to taste. Cover the top in the almond crust, patting it into the flesh until evenly coated. Bake in the oven for 18-20 minutes until cooked through and crispy on the outside. Don’t worry if some crust falls off during the cooking process. GARLICKY SPINACH: Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, fry the grated garlic for 30-60 seconds until fragrant, shifting frequently. Add the shredded spinach and sauté for 2-3 minutes until wilted. On completion, season to taste and remove the pan from the heat. FINISH UP: Once the carrots are roasted, toss through some lemon zest and the juice of 2 lemon wedges.

What should be prepared from my kitchen to make QUICK ‘N CRISPY BAKED HAKE?

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

QUICK ‘N CRISPY BAKED HAKE

Name: QUICK ‘N CRISPY BAKED HAKE
Prep time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter

A warm array of textures and flavours: soft, flaky hake with a crust of crushed almonds, lemon zest, and cheese; complemented by crisp carrot wedges and a side of wilted spinach. Comforting and classy.

QUICK ‘N CRISPY BAKED HAKE

with a toasted almond and hard cheese crust & roast carrot wedges

Hands on Time: 35 - 45 minutes

Overall Time: 45 - 55 minutes

Download the Recipe for 2

Ingredients:

Carrot
Fish
Flaked Almonds
Fresh Parsley
Garlic Clove
Grated Italian-style Hard Cheese
Hake Fillet
Lemon
Spinach

From your kitchen:

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

Serves 1

ROAST THE CARROTS
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
TOASTY, FLAKY ALMONDS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden-brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Once cool enough to handle, roughly chop or crush using a pestle and mortar until a chunky crumb.
ALMOND-CRUSTED HAKE
Weigh out 20g of butter and place in a bowl. Melt in the microwave or oven until just soft enough to smear. Be careful not to melt completely. Mix in the grated Italian-stlye hard cheese, the crushed almonds, three-quarters of the chopped parsley, and some lemon zest to taste. Place the hake fillet skin-side down on a lightly greased baking tray. Pat dry with some paper towel and season to taste. Cover the top in the almond crust, patting it into the flesh until evenly coated. Bake in the oven for 18-20 minutes until cooked through and crispy on the outside. Don’t worry if some crust falls off during the cooking process.
GARLICKY SPINACH
Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, fry the grated garlic for 30-60 seconds until fragrant, shifting frequently. Add the shredded spinach and sauté for 1-2 minutes until wilted. On completion, season to taste and remove the pan from the heat.
FINISH UP
Once the carrots are roasted, toss through some lemon zest and the juice of 1 lemon wedge.
TANTALISE YOUR TASTE BUDS
Plate the golden, crunchy hake alongside helpings of sautéed spinach and roast carrots. Garnish with the remaining chopped parsley and serve with a lemon wedge on the side. And there you have it, Chef!

Carrot - 360g
Flaked Almonds - 15g
Grated Italian-Style Hard Cheese - 15ml
Fresh Parsley - 3g
Lemon - 1
Hake Fillet - 1
Garlic Clove - 1
Spinach - 75g

Download the Recipe

Serves 2

ROAST THE CARROTS
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
TOASTY, FLAKY ALMONDS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden-brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Once cool enough to handle, roughly chop or crush using a pestle and mortar until a chunky crumb.
ALMOND-CRUSTED HAKE
Weigh out 40g of butter and place in a bowl. Melt in the microwave or oven until just soft enough to smear. Be careful not to melt completely. Mix in the grated Italian-stlye hard cheese, the crushed almonds, three-quarters of the chopped parsley, and some lemon zest to taste. Place the hake fillets skin-side down on a lightly greased baking tray. Pat dry with some paper towel and season to taste. Cover the top in the almond crust, patting it into the flesh until evenly coated. Bake in the oven for 18-20 minutes until cooked through and crispy on the outside. Don’t worry if some crust falls off during the cooking process.
GARLICKY SPINACH
Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, fry the grated garlic for 30-60 seconds until fragrant, shifting frequently. Add the shredded spinach and sauté for 2-3 minutes until wilted. On completion, season to taste and remove the pan from the heat.
FINISH UP
Once the carrots are roasted, toss through some lemon zest and the juice of 2 lemon wedges.
TANTALISE YOUR TASTE BUDS
Plate the golden, crunchy hake alongside helpings of sautéed spinach and roast carrots. Garnish with the remaining chopped parsley and serve with a lemon wedge on the side. And there you have it, Chef!

Carrot - 600g
Flaked Almonds - 30g
Grated Italian-Style Hard Cheese - 30ml
Fresh Parsley - 5g
Lemon - 1
Hake Fillet - 2
Garlic Clove - 2
Spinach - 150g

Download the Recipe

Serves 3

ROAST THE CARROTS
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy, shifting halfway.
TOASTY, FLAKY ALMONDS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden-brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Once cool enough to handle, roughly chop or crush using a pestle and mortar until a chunky crumb.
ALMOND-CRUSTED HAKE
Weigh out 40g of butter and place in a bowl. Melt in the microwave or oven until just soft enough to smear. Be careful not to melt completely. Mix in the grated Italian-stlye hard cheese, the crushed almonds, three-quarters of the chopped parsley, and some lemon zest to taste. Place the hake fillets skin-side down on a lightly greased baking tray. Pat dry with some paper towel and season to taste. Cover the top in the almond crust, patting it into the flesh until evenly coated. Bake in the oven for 18-20 minutes until cooked through and crispy on the outside. Don’t worry if some crust falls off during the cooking process.
GARLICKY SPINACH
Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, fry the grated garlic for 30-60 seconds until fragrant, shifting frequently. Add the shredded spinach and sauté for 2-3 minutes until wilted. On completion, season to taste and remove the pan from the heat.
FINISH UP
Once the carrots are roasted, toss through some lemon zest and the juice of 2 lemon wedges.
TANTALISE YOUR TASTE BUDS
Plate the golden, crunchy hake alongside helpings of sautéed spinach and roast carrots. Garnish with the remaining chopped parsley and serve with a lemon wedge on the side. And there you have it, Chef!

Carrot - 600g
Flaked Almonds - 30g
Grated Italian-Style Hard Cheese - 30ml
Fresh Parsley - 5g
Lemon - 1
Hake Fillet - 2
Garlic Clove - 2
Spinach - 150g

Download the Recipe

Serves 4

ROAST THE CARROTS
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
TOASTY, FLAKY ALMONDS
Place the flaked almonds in a large pan over a medium heat. Toast for 3-5 minutes until golden-brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Once cool enough to handle, roughly chop or crush using a pestle and mortar until a chunky crumb.
ALMOND-CRUSTED HAKE
Weigh out 80g of butter and place in a bowl. Melt in the microwave or oven until just soft enough to smear. Be careful not to melt completely. Mix in the grated Italian-stlye hard cheese, the crushed almonds, three-quarters of the chopped parsley, and some lemon zest to taste. Place the hake fillets skin-side down on a lightly greased baking tray. Pat dry with some paper towel and season to taste. Cover the top in the almond crust, patting it into the flesh until evenly coated. Bake in the oven for 18-20 minutes until cooked through and crispy on the outside. Don’t worry if some crust falls off during the cooking process.
GARLICKY SPINACH
Return the pan to a medium heat with a drizzle of oil or knob of butter. When hot, fry the grated garlic for 30-60 seconds until fragrant, shifting frequently. Add the shredded spinach and sauté for 3-4 minutes until wilted. On completion, season to taste and remove the pan from the heat.
FINISH UP
Once the carrots are roasted, toss through some lemon zest and the juice of 4 lemon wedges.
TANTALISE YOUR TASTE BUDS
Plate the golden, crunchy hake alongside helpings of sautéed spinach and roast carrots. Garnish with the remaining chopped parsley and serve with a lemon wedge on the side. And there you have it, Chef!