eCook Meal
Seaside Cajun Hake
with roast baby potatoes & a classic tartar sauce
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).
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R122.92
for 4 servings · R30.73 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Dill needs 15 gMild Dill Gherkins 780 g 780 g at R63.99 · 2% of packR1.23
-
Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
-
Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
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Gherkins needs 100 gMild Dill Gherkins 780 g 780 g at R63.99 · 13% of packR8.20
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Lemon needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Creamy Mayo
- NOMU Cajun Rub
- Line-caught Hake Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Potato, Creamy Mayo, Dill, Fish, Garlic, Gherkins, Green Beans, Green Leaves, Lemon, Line-caught Hake Fillets, NOMU Cajun Rub, Pea
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?
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. 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. 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. 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. 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 Potato, Creamy Mayo, Dill, Fish, Garlic, Gherkins, Green Beans, Green Leaves, Lemon, Line-caught Hake Fillets, NOMU Cajun Rub, Pea
How many calories does Seaside Cajun Hake have?
535 calories
How much fat content does Seaside Cajun Hake have?
grams