What are the main ingredients in Seaside Cajun Hake?

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

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?

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

Seaside Cajun Hake

Name: Seaside Cajun Hake
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional); Paper Towel

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

with roast baby potatoes & a classic tartar sauce

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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

Serves 1

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 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
Line-caught Hake Fillet - 1
NOMU Cajun Rub - 7.5ml
Garlic Clove - 1
Lemon - 1
Green Leaves - 20g

Download the Recipe

Serves 2

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 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
Line-caught Hake Fillets - 2
NOMU Cajun Rub - 15ml
Garlic Clove - 1
Lemon - 1
Green Leaves - 40g

Download the Recipe

Serves 3

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 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
Line-caught Hake Fillets - 3
NOMU Cajun Rub - 22.5ml
Garlic Cloves - 2
Lemons - 2
Green Leaves - 60g

Download the Recipe

Serves 4

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 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!