This mouthwatering dish will whisk you off to a sunny seaside shore with a cool ocean breeze. Grilled hake, rubbed with aromatic Cajun spice, is pan seared with garlic and lemon juice until flaky and crisp. It is served alongside classic fried fish sides: crispy potatoes and tangy tartar sauce. Dive in! (pun intended).
Seaside Cajun Hake
Seaside Cajun Hake
with roast baby potatoes & a classic tartar sauce
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Potatoes
- Creamy Mayo
- Fish
- Fresh Dill
- Garlic Clove
- Garlic Cloves
- Gherkins
- Green Beans
- Green Leaves
- Lemon
- Lemons
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- NOMU Cajun Rub
- Peas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Paper Towel
YOUR FAVOURITE POTATO ROASTIES
Preheat the oven to 200°C. Spread out the halved Baby Potatoes on a roasting tray in a single layer. Coat in oil, and some seasoning. Roast in the hot oven for 30-35 minutes or until crispy on the outside and soft on the inside, shifting halfway.
WHIP UP THE TARTAR SAUCE & WARM THE Peas
Boil a full kettle. In a bowl, combine the Creamy Mayo, the chopped dill, and the diced Gherkins. Season to taste and set aside for serving. Submerge the Peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside.
BUBBLE THE BEANS
When the potatoes have 10 minutes remaining, fill a pot with boiling water. Add a pinch of salt and place over a high heat. Once boiling, blanch the sliced Green Beans for 2-3 minutes until cooked al dente. Drain on completion, run under cold water to stop the cooking process, and set aside.
LEMONY CAJUN HAKE
Pat the hake dry with some paper towel. Coat in the rub and some seasoning (both to taste). Place a pan over a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy. Flip and fry for a further 2-3 minutes until the flesh is sealed. Add the grated garlic, a generous squeeze of Lemon juice, and a knob of butter (optional). Use this to baste the Fish/" title="View all our recipes with Fish at eCook">Fish for 1-2 minutes until cooked through and fragrant. Remove from the heat on completion and set aside in the pan until serving.
FRESH GREEN SALAD
Place the shredded Green Leaves in a bowl with the Peas and Green Beans. Add a squeeze of Lemon juice and a drizzle of olive oil. Toss until fully coated and season to taste.
EASY PEASY, Lemon SQUEEZY!
Plate the golden Baby Potatoes, the Cajun-spiced hake, and the green salad. Serve with the homemade tartar sauce and any remaining Lemon wedges on the side. Well done, Chef!
Baby Potatoes - 250g
Creamy Mayo - 60ml
Fresh Dill - 4g
Gherkins - 25g
Peas - 40g
Green Beans - 80g
Fish/" title="View all our recipes with Fish at eCook">Fish/line-caught-hake-fillet/" title="View all our recipes with Line-caught Hake Fillet at eCook">Line-caught Hake Fillet - 1
NOMU Cajun Rub - 7.5ml
Garlic Clove - 1
Lemon - 1
Green Leaves - 20g
YOUR FAVOURITE POTATO ROASTIES
Preheat the oven to 200°C. Spread out the halved Baby Potatoes on a roasting tray in a single layer. Coat in oil, and some seasoning. Roast in the hot oven for 30-35 minutes or until crispy on the outside and soft on the inside, shifting halfway.
WHIP UP THE TARTAR SAUCE & WARM THE Peas
Boil a full kettle. In a bowl, combine the Creamy Mayo, the chopped dill, and the diced Gherkins. Season to taste and set aside for serving. Submerge the Peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside.
BUBBLE THE BEANS
When the potatoes have 10 minutes remaining, fill a pot with boiled water. Add a pinch of salt and place over a high heat. Once boiling, blanch the sliced Green Beans for 2-3 minutes until cooked al dente. Drain on completion, run under cold water to stop the cooking process, and set aside.
LEMONY CAJUN HAKE
Pat the hake dry with some paper towel. Coat in the rub and some seasoning (both to taste). Place a pan over a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy. Flip and fry for a further 2-3 minutes until the flesh is sealed. Add the grated garlic, a generous squeeze of Lemon juice, and a knob of butter (optional). Use this to baste the Fish/" title="View all our recipes with Fish at eCook">Fish for 1-2 minutes until cooked through and fragrant. Remove from the heat on completion and set aside in the pan until serving.
FRESH GREEN SALAD
Place the shredded Green Leaves in a bowl with the Peas and Green Beans. Add a squeeze of Lemon juice and a drizzle of olive oil. Toss until fully coated and season to taste.
EASY PEASY, Lemon SQUEEZY!
Plate the golden Baby Potatoes, the Cajun-spiced hake, and the green salad. Serve with the homemade tartar sauce and any remaining Lemon wedges on the side. Well done, Chef!
Baby Potatoes - 500g
Creamy Mayo - 115ml
Fresh Dill - 8g
Gherkins - 50g
Peas - 80g
Green Beans - 160g
Fish/" title="View all our recipes with Fish at eCook">Fish/line-caught-hake-fillets/" title="View all our recipes with Line-caught Hake Fillets at eCook">Line-caught Hake Fillets - 2
NOMU Cajun Rub - 15ml
Garlic Clove - 1
Lemon - 1
Green Leaves - 40g
YOUR FAVOURITE POTATO ROASTIES
Preheat the oven to 200°C. Spread out the halved Baby Potatoes on a roasting tray in a single layer. To make sure they get crispy, don’t overcrowd the tray – use two trays if necessary. Coat in oil, and some seasoning. Roast in the hot oven for 40-45 minutes or until crispy on the outside and soft on the inside, shifting halfway.
WHIP UP THE TARTAR SAUCE & WARM THE Peas
Boil a full kettle. In a bowl, combine the Creamy Mayo, the chopped dill, and the diced Gherkins. Season to taste and set aside for serving. Submerge the Peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside.
BUBBLE THE BEANS
When the potatoes have 10 minutes remaining, fill a pot with boiled water. Add a pinch of salt and place over a high heat. Once boiling, blanch the sliced Green Beans for 2-3 minutes until cooked al dente. Drain on completion, run under cold water to stop the cooking process, and set aside.
LEMONY CAJUN HAKE
Pat the hake dry with some paper towel. Coat in the rub and some seasoning (both to taste). Place a large pan over a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy. Flip and fry for a further 2-3 minutes until the flesh is sealed. Add the grated garlic, a generous squeeze of Lemon juice, and a knob of butter (optional). Use this to baste the Fish/" title="View all our recipes with Fish at eCook">Fish for 1-2 minutes until cooked through and fragrant. Remove from the heat on completion and set aside in the pan until serving.
FRESH GREEN SALAD
Place the shredded Green Leaves in a bowl with the Peas and Green Beans. Add a squeeze of Lemon juice and a drizzle of olive oil. Toss until fully coated and season to taste.
EASY PEASY, Lemon SQUEEZY!
Plate the golden Baby Potatoes, the Cajun-spiced hake, and the green salad. Serve with the homemade tartar sauce and any remaining Lemon wedges on the side. Well done, Chef!
Baby Potatoes - 750g
Creamy Mayo - 170ml
Fresh Dill - 12g
Gherkins - 75g
Peas - 120g
Green Beans - 240g
Fish/" title="View all our recipes with Fish at eCook">Fish/line-caught-hake-fillets/" title="View all our recipes with Line-caught Hake Fillets at eCook">Line-caught Hake Fillets - 3
NOMU Cajun Rub - 22.5ml
Garlic Cloves - 2
Lemons - 2
Green Leaves - 60g
YOUR FAVOURITE POTATO ROASTIES
Preheat the oven to 200°C. Spread out the halved Baby Potatoes on a roasting tray in a single layer. To make sure they get crispy, don’t overcrowd the tray – use two trays if necessary. Coat in oil, and some seasoning. Roast in the hot oven for 40-45 minutes or until crispy on the outside and soft on the inside, shifting halfway.
WHIP UP THE TARTAR SAUCE & WARM THE Peas
Boil a full kettle. In a bowl, combine the Creamy Mayo, the chopped dill, and the diced Gherkins. Season to taste and set aside for serving. Submerge the Peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside.
BUBBLE THE BEANS
When the potatoes have 10 minutes remaining, fill a pot with boiled water. Add a pinch of salt and place over a high heat. Once boiling, blanch the sliced Green Beans for 2-3 minutes until cooked al dente. Drain on completion, run under cold water to stop the cooking process, and set aside.
LEMONY CAJUN HAKE
Pat the hake dry with some paper towel. Coat in the rub and some seasoning (both to taste). Place a large pan over a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy. Flip and fry for a further 2-3 minutes until the flesh is sealed. Add the grated garlic, a generous squeeze of Lemon juice, and a knob of butter (optional). Use this to baste the Fish/" title="View all our recipes with Fish at eCook">Fish for 1-2 minutes until cooked through and fragrant. Remove from the heat on completion and set aside in the pan until serving.
FRESH GREEN SALAD
Place the shredded Green Leaves in a bowl with the Peas and Green Beans. Add a squeeze of Lemon juice and a drizzle of olive oil. Toss until fully coated and season to taste.
EASY PEASY, Lemon SQUEEZY!
Plate the golden Baby Potatoes, the Cajun-spiced hake, and the green salad. Serve with the homemade tartar sauce and any remaining Lemon wedges on the side. Well done, Chef!
Baby Potatoes - 1kg
Creamy Mayo - 230ml
Fresh Dill - 15g
Gherkins - 100g
Peas - 160g
Green Beans - 320g
Fish/" title="View all our recipes with Fish at eCook">Fish/line-caught-hake-fillets/" title="View all our recipes with Line-caught Hake Fillets at eCook">Line-caught Hake Fillets - 4
NOMU Cajun Rub - 30ml
Garlic Cloves - 2
Lemon - 2
Green Leaves - 80g
Frequently Asked Questions
What is the preparation time for Seaside Cajun Hake?
The preparation time for Seaside Cajun Hake with roast baby potatoes & a classic tartar sauce is between 25 and 40 minutes.
What is the total time required to make Seaside Cajun Hake with roast baby potatoes & a classic tartar sauce?
The total time required to make Seaside Cajun Hake with roast baby potatoes & a classic tartar sauce is between 40 and 55 minutes.
How many servings does Seaside Cajun Hake provide?
4 servings
What are the main ingredients in Seaside Cajun Hake?
Baby Potatoes, Creamy Mayo, Fish, Fresh Dill, Garlic Clove, Garlic Cloves, Gherkins, Green Beans, Green Leaves, Lemon, Lemons, Line-caught Hake Fillet, Line-caught Hake Fillets, NOMU Cajun Rub, Peas
What is the nutritional information of Seaside Cajun Hake?
Calories: 535, Carbs: 72 grams, Fat: grams, Protein: 35.2 grams, Sugar: 13.8 grams, Salt: 840 grams
How do I prepare Seaside Cajun Hake?
BUBBLE THE BEANS: When the potatoes have 10 minutes remaining, fill a pot with boiled water. Add a pinch of salt and place over a high heat. Once boiling, blanch the sliced green beans for 2-3 minutes until cooked al dente. Drain on completion, run under cold water to stop the cooking process, and set aside. WHIP UP THE TARTAR SAUCE & WARM THE PEAS: Boil a full kettle. In a bowl, combine the creamy mayo, the chopped dill, and the diced gherkins. Season to taste and set aside for serving. Submerge the peas in boiling water for 2-3 minutes until plump. Drain on completion and set aside. YOUR FAVOURITE POTATO ROASTIES: Preheat the oven to 200°C. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil, and some seasoning. Roast in the hot oven for 30-35 minutes or until crispy on the outside and soft on the inside, shifting halfway. LEMONY CAJUN HAKE: Pat the hake dry with some paper towel. Coat in the rub and some seasoning (both to taste). Place a pan over a medium heat with a drizzle of oil. When hot, fry the hake skin-side down for 3-4 minutes until crispy. Flip and fry for a further 2-3 minutes until the flesh is sealed. Add the grated garlic, a generous squeeze of lemon juice, and a knob of butter (optional). Use this to baste the fish for 1-2 minutes until cooked through and fragrant. Remove from the heat on completion and set aside in the pan until serving. FRESH GREEN SALAD: Place the shredded green leaves in a bowl with the peas and green beans. Add a squeeze of lemon juice and a drizzle of olive oil. Toss until fully coated and season to taste. EASY PEASY, LEMON SQUEEZY!: Plate the golden baby potatoes, the Cajun-spiced hake, and the green salad. Serve with the homemade tartar sauce and any remaining lemon wedges on the side. Well done, Chef!
What should be prepared from my kitchen to make Seaside Cajun Hake?
Baby Potatoes, Creamy Mayo, Fish, Fresh Dill, Garlic Clove, Garlic Cloves, Gherkins, Green Beans, Green Leaves, Lemon, Lemons, Line-caught Hake Fillet, Line-caught Hake Fillets, NOMU Cajun Rub, Peas
How many calories does Seaside Cajun Hake have?
535 calories
How much fat content does Seaside Cajun Hake have?
grams
Woolies Products in this dish
