eCook Meal
Spicy Creamy Hake
with orzo, roasted butternut & fresh parsley
This mouth-wateringly creamy & saucy hake with a kick of spiciness will have you hooked! Loaded orzo with roasted butternut chunks & fresh parsley completes this winner of a dinner.
Serving guide
Choose your portion size.
Butternut
Preheat the oven to 200°C. Spread out the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crispy, 25-30 minutes (shifting halfway).
OR-ZO GOOD!
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FLIPPING GOOD Fish
When the Butternut has 15-20 minutes remaining, place a pan over medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, until crispy and golden, 3-4 minutes. Flip and fry the other side until browned but not cooked through, 2-3 minutes. Remove from the pan.
SPICY, CREAMY & DREAMY
Return the pan, wiped down, to medium heat with a drizzle of oil. Fry the Onion until soft, 2-3 minutes (shifting occasionally). Add the Garlic, the NOMU rub, and the Chilli (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cream and 50ml [100ml]|#7DA0D7 of water. Simmer until slightly thickened, 3-4 minutes.
HOOKED ON HAKE
Once the sauce has thickened, add the browned hake and simmer until cooked through, 1-2 minutes. Add the lemon juice (to taste) and season.
FINAL FLAIR
Add the roasted Butternut and ½ the parsley to the orzo. Mix until combined.
INDULGE!
Plate up the loaded orzo. Top with the hake and the creamy sauce. Sprinkle over the remaining Parsley. Well done, Chef!
Butternut
Preheat the oven to 200°C. Spread out the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crispy, 25-30 minutes (shifting halfway).
OR-ZO GOOD!
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FLIPPING GOOD Fish
When the Butternut has 15-20 minutes remaining, place a pan over medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, until crispy and golden, 3-4 minutes. Flip and fry the other side until browned but not cooked through, 2-3 minutes. Remove from the pan.
SPICY, CREAMY & DREAMY
Return the pan, wiped down, to medium heat with a drizzle of oil. Fry the Onion until soft, 2-3 minutes (shifting occasionally). Add the Garlic, the NOMU rub, and the Chilli (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cream and 50ml [100ml]|#7DA0D7 of water. Simmer until slightly thickened, 3-4 minutes.
HOOKED ON HAKE
Once the sauce has thickened, add the browned hake and simmer until cooked through, 1-2 minutes. Add the lemon juice (to taste) and season.
FINAL FLAIR
Add the roasted Butternut and ½ the parsley to the orzo. Mix until combined.
INDULGE!
Plate up the loaded orzo. Top with the hake and the creamy sauce. Sprinkle over the remaining Parsley. Well done, Chef!
Butternut
Preheat the oven to 200°C. Spread out the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crispy, 30-35 minutes (shifting halfway).
OR-ZO GOOD!
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FLIPPING GOOD Fish
When the Butternut has 15-20 minutes remaining, place a pan over medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, until crispy and golden, 3-4 minutes. Flip and fry the other side until browned but not cooked through, 2-3 minutes. Remove from the pan.
SPICY, CREAMY & DREAMY
Return the pan, wiped down, to medium heat with a drizzle of oil. Fry the Onion until soft, 2-3 minutes (shifting occasionally). Add the Garlic, the NOMU rub, and the Chilli (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cream and 150ml [200ml]|#7DA0D7 of water. Simmer until slightly thickened, 3-4 minutes.
HOOKED ON HAKE
Once the sauce has thickened, add the browned hake and simmer until cooked through, 1-2 minutes. Add the lemon juice (to taste) and season.
FINAL FLAIR
Add the roasted Butternut and ½ the parsley to the orzo. Mix until combined.
INDULGE!
Plate up the loaded orzo. Top with the hake and the creamy sauce. Sprinkle over the remaining Parsley. Well done, Chef!
Butternut
Preheat the oven to 200°C. Spread out the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crispy, 30-35 minutes (shifting halfway).
OR-ZO GOOD!
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
FLIPPING GOOD Fish
When the Butternut has 15-20 minutes remaining, place a pan over medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, until crispy and golden, 3-4 minutes. Flip and fry the other side until browned but not cooked through, 2-3 minutes. Remove from the pan.
SPICY, CREAMY & DREAMY
Return the pan, wiped down, to medium heat with a drizzle of oil. Fry the Onion until soft, 2-3 minutes (shifting occasionally). Add the Garlic, the NOMU rub, and the Chilli (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cream and 150ml [200ml]|#7DA0D7 of water. Simmer until slightly thickened, 3-4 minutes.
HOOKED ON HAKE
Once the sauce has thickened, add the browned hake and simmer until cooked through, 1-2 minutes. Add the lemon juice (to taste) and season.
FINAL FLAIR
Add the roasted Butternut and ½ the parsley to the orzo. Mix until combined.
INDULGE!
Plate up the loaded orzo. Top with the hake and the creamy sauce. Sprinkle over the remaining Parsley. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R92.26
for 4 servings · R23.06 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
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Butternut Chunks needs 800 gButternut 3 kg 3 kg at R45.00 · 27% of packR12.00
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Orzo Pasta needs 300 mlOrzo Pasta 500 g R22.99 · whole pack (size can't be divided)R22.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
Not in the Woolies basket — source these elsewhere:
- Line-caught Hake Fillets
- NOMU Spanish Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Spicy Creamy Hake?
The preparation time for Spicy Creamy Hake with orzo, roasted butternut & fresh parsley is between 15 and 30 minutes.
What is the total time required to make Spicy Creamy Hake with orzo, roasted butternut & fresh parsley?
The total time required to make Spicy Creamy Hake with orzo, roasted butternut & fresh parsley is between 40 and 55 minutes.
How many servings does Spicy Creamy Hake provide?
4 servings
What are the main ingredients in Spicy Creamy Hake?
Butternut, Chilli, Cream, Fish, Garlic, Lemon Juice, Line-caught Hake Fillets, NOMU Spanish Rub, Onion, Orzo Pasta, Parsley
What is the nutritional information of Spicy Creamy Hake?
Calories: 727, Carbs: 88 grams, Fat: grams, Protein: 37 grams, Sugar: 16 grams, Salt: 562 grams
How do I prepare Spicy Creamy Hake?
INDULGE!: Plate up the loaded orzo. Top with the hake and the creamy sauce. Sprinkle over the remaining parsley. Well done, Chef! FINAL FLAIR: Add the roasted butternut and ½ the parsley to the orzo. Mix until combined. HOOKED ON HAKE: Once the sauce has thickened, add the browned hake and simmer until cooked through, 1-2 minutes. Add the lemon juice (to taste) and season. SPICY, CREAMY & DREAMY: Return the pan, wiped down, to medium heat with a drizzle of oil. Fry the onion until soft, 2-3 minutes (shifting occasionally). Add the garlic, the NOMU rub, and the chilli (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cream and 50ml [100ml]|#7DA0D7 of water. Simmer until slightly thickened, 3-4 minutes. FLIPPING GOOD FISH: When the butternut has 15-20 minutes remaining, place a pan over medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel and season. When the pan is hot, fry the hake, skin-side down, until crispy and golden, 3-4 minutes. Flip and fry the other side until browned but not cooked through, 2-3 minutes. Remove from the pan. OR-ZO GOOD!: Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil. BUTTERNUT: Preheat the oven to 200°C. Spread out the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crispy, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Spicy Creamy Hake?
Butternut, Chilli, Cream, Fish, Garlic, Lemon Juice, Line-caught Hake Fillets, NOMU Spanish Rub, Onion, Orzo Pasta, Parsley
How many calories does Spicy Creamy Hake have?
727 calories
How much fat content does Spicy Creamy Hake have?
grams