The crème de la crème of fish dinners. Roast sweet potato, dairy-free basil and lemon pesto, and cashew cream cheese are a divine accompaniment for line-caught hake in a crispy crust of sourdough breadcrumbs.
Sourdough-Crusted Hake
Sourdough-Crusted Hake
with sweet potato wedges & a cashew-pesto crème
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Cake Flour
- Cashew Nut Cream Cheese
- Fish
- Hake Fillet
- NOMU Seafood Rub
- Pesto Princess Basil & Lemon Pesto (Dairy-Free)
- Pitted Kalamata Olives
- Salad Leaves
- Sourdough Breadcrumbs
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Paper Towel
ROAST THE WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
CRUMB THE HAKE
Whisk 1 egg in a shallow dish with 1 tsp of water. In a second shallow dish, combine the flour with the Seafood Rub. Prepare a third shallow dish containing the breadcrumbs. Pat the hake fillet dry with some paper towel. Coat in the flour mixture and then in the egg. Lastly, coat in the breadcrumbs, gently pressing them into the flesh so they stick and coat evenly. Dust off any excess in between coatings.
FRIED FISH FILLET
When the wedges have 10 minutes remaining, place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the hake for 2-3 minutes per side, keeping a close eye on the crumb so it doesn’t burn. Once cooked through and golden, remove from the pan and allow to drain on some paper towel for 5 minutes before serving.
CLASSY SIDES
Combine the pesto with the cashew cream cheese and season to taste. Toss the rinsed salad leaves with the chopped olives, a drizzle of oil, and some seasoning.
WHAT A FEAST!
Plate up the golden hake alongside the olive salad and the crispy wedges. Serve with a big dollop of cashew-pesto crème for dipping. Dive in, Chef!
Sweet Potato - 250g
Cake Flour - 30ml
NOMU Seafood Rub - 5ml
Sourdough Breadcrumbs - 50ml
Hake Fillet - 1
Pesto Princess Basil & Lemon Pesto (Dairy-Free) - 15ml
Cashew Nut Cream Cheese - 30ml
Salad Leaves - 20g
Pitted Kalamata Olives - 20g
ROAST THE WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
CRUMB THE HAKE
Whisk 1 egg in a shallow dish with 1 tsp of water. In a second shallow dish, combine the flour with the Seafood Rub. Prepare a third shallow dish containing the breadcrumbs. Pat the hake fillets dry with some paper towel. Coat a fillet in the flour mixture and then in the egg. Lastly, coat in the breadcrumbs, gently pressing them into the flesh so they stick and coat evenly. Dust off any excess in between coatings. Repeat with the other fillet.
FRIED FISH FILLETS
When the wedges have 10 minutes remaining, place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the hake for 2-3 minutes per side, keeping a close eye on the crumb so it doesn’t burn. Once cooked through and golden, remove from the pan and allow to drain on some paper towel for 5 minutes before serving.
CLASSY SIDES
Combine the pesto with the cashew cream cheese and season to taste. Toss the rinsed salad leaves with the chopped olives, a drizzle of oil, and some seasoning.
WHAT A FEAST!
Plate up the golden hake alongside the olive salad and the crispy wedges. Serve with a big dollop of cashew-pesto crème for dipping. Dive in, Chef!
Sweet Potato - 500g
Cake Flour - 60ml
NOMU Seafood Rub - 1
Sourdough Breadcrumbs - 100ml
Hake Fillet - 2
Pesto Princess Basil & Lemon Pesto (Dairy-Free) - 30ml
Cashew Nut Cream Cheese - 60ml
Salad Leaves - 40g
Pitted Kalamata Olives - 40g
ROAST THE WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
CRUMB THE HAKE
Whisk 1 egg in a shallow dish with 1 tsp of water. In a second shallow dish, combine the flour with the Seafood Rub. Prepare a third shallow dish containing the breadcrumbs. Pat the hake fillets dry with some paper towel. Coat a fillet in the flour mixture and then in the egg. Lastly, coat in the breadcrumbs, gently pressing them into the flesh so they stick and coat evenly. Dust off any excess in between coatings. Repeat with the other fillet.
FRIED FISH FILLETS
When the wedges have 10 minutes remaining, place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the hake for 2-3 minutes per side, keeping a close eye on the crumb so it doesn’t burn. Once cooked through and golden, remove from the pan and allow to drain on some paper towel for 5 minutes before serving.
CLASSY SIDES
Combine the pesto with the cashew cream cheese and season to taste. Toss the rinsed salad leaves with the chopped olives, a drizzle of oil, and some seasoning.
WHAT A FEAST!
Plate up the golden hake alongside the olive salad and the crispy wedges. Serve with a big dollop of cashew-pesto crème for dipping. Dive in, Chef!
Sweet Potato - 500g
Cake Flour - 60ml
NOMU Seafood Rub - 1
Sourdough Breadcrumbs - 100ml
Hake Fillet - 2
Pesto Princess Basil & Lemon Pesto (Dairy-Free) - 30ml
Cashew Nut Cream Cheese - 60ml
Salad Leaves - 40g
Pitted Kalamata Olives - 40g
ROAST THE WEDGES
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
CRUMB THE HAKE
Whisk 2 eggs in a shallow dish with 1 tsp of water. In a second shallow dish, combine the flour with the Seafood Rub. Prepare a third shallow dish containing the breadcrumbs. Pat the hake fillets dry with some paper towel. Coat a fillet in the flour mixture and then in the egg. Lastly, coat in the breadcrumbs, gently pressing them into the flesh so they stick and coat evenly. Dust off any excess in between coatings. Repeat with each fillet.
FRIED FISH FILLETS
When the wedges have 10 minutes remaining, place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the hake for 2-3 minutes per side, keeping a close eye on the crumb so it doesn’t burn. Once cooked through and golden, remove from the pan and allow to drain on some paper towel for 5 minutes before serving.
CLASSY SIDES
Combine the pesto with the cashew cream cheese and season to taste. Toss the rinsed salad leaves with the chopped olives, a drizzle of oil, and some seasoning.
WHAT A FEAST!
Plate up the golden hake alongside the olive salad and the crispy wedges. Serve with a big dollop of cashew-pesto crème for dipping. Dive in, Chef!
Sweet Potato - 1kg
Cake Flour - 120ml
NOMU Seafood Rub - 1
Sourdough Breadcrumbs - 200ml
Hake Fillet - 4
Pesto Princess Basil & Lemon Pesto (Dairy-Free) - 60ml
Cashew Nut Cream Cheese - 120ml
Salad Leaves - 80g
Pitted Kalamata Olives - 80g
Woolies Products in this dish
