What are the main ingredients in Take-Me-To-The-Med Baked Hake?

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

What is the nutritional information of Take-Me-To-The-Med Baked Hake?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Take-Me-To-The-Med Baked Hake?

IT’S A HAKE BAKE: When the wedges have 15 minutes remaining, pat the hake dry with paper towel. Coat in oil, the Italian Rub, and the lemon zest to taste. Pop on top of the wedges and return the tray to the oven for the remaining roasting time. On completion, the fish should be cooked through and the sweet potato should be crisping up. BUTTER UP YOUR SPINACH: Place a pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, sauté the shredded spinach for 4-5 minutes until wilted. Remove from the heat on completion and season. LET’S MIX IT UP: Loosen the basil pesto with olive oil until drizzling consistency, mixing well to combine. Season to taste and set aside for serving. EASY AS PIE!: Make a bed of nourishing spinach. On top, plate the hake fillet, sweet potato wedges, and Greek-style salsa next to one another. Drizzle over the basil pesto and garnish with the remaining chopped basil. Serve with a lemon wedge or two, and there you have it: your Mediterranean flavour excursion! SUCCULENT POTATOES: Preheat the oven to 200°C. Place the sweet potato wedges on a roasting tray, coat in oil, and season. Spread out in a single layer and roast in the hot oven for 30-35 minutes. FRESH GREEK-STYLE SALSA: Place the halved baby tomatoes, the chopped olives, and ¾ of the chopped basil in a bowl. Crumble in the drained feta, drizzle with oil, and season. Toss to combine and set aside for serving.

What should be prepared from my kitchen to make Take-Me-To-The-Med Baked Hake?

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

Take-Me-To-The-Med Baked Hake

The freshness of fish, fragrance of Italian herbs, ping of basil pesto, rich flavour of Greek-style salsa, and nourishment of sweet potato wedges – enough to whisk you off on your dream Mediterranean holiday!

Take-Me-To-The-Med Baked Hake

with an olive, tomato and feta salsa, Italian herbs & basil pesto

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 45 minutes

Ingredients:

Baby Tomatoes
Danish-style Feta
Fish
Fresh Basil
Lemon
Lemons
Line-caught Hake Fillet
Line-caught Hake Fillets
NOMU Italian Rub
Pesto Princess Basil Pesto
Pitted Kalamata Olives
Spinach
Sweet Potato

From your kitchen:

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

Serves 1

SUCCULENT POTATOES
Preheat the oven to 200°C. Place the sweet potato wedges on a roasting tray, coat in oil, and season. Spread out in a single layer and roast in the hot oven for 30-35 minutes.
FRESH GREEK-STYLE SALSA
Place the halved baby tomatoes, the chopped olives, and ¾ of the chopped basil in a bowl. Crumble in the drained feta, drizzle with oil, and season. Toss to combine and set aside for serving.
IT’S A HAKE BAKE
When the wedges have 15 minutes remaining, pat the hake dry with paper towel. Coat in oil, the Italian Rub, and the lemon zest to taste. Pop on top of the wedges and return the tray to the oven for the remaining roasting time. On completion, the fish should be cooked through and the sweet potato should be crisping up.
LET’S MIX IT UP
Loosen the basil pesto with olive oil until drizzling consistency, mixing well to combine. Season to taste and set aside for serving.
BUTTER UP YOUR SPINACH
Place a pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, sauté the shredded spinach for 3-4 minutes until wilted. Remove from the heat on completion and season.
EASY AS PIE!
Make a bed of nourishing spinach. On top, plate the hake fillet, sweet potato wedges, and Greek-style salsa next to one another. Drizzle over the basil pesto and garnish with the remaining chopped basil. Serve with a lemon wedge or two, and there you have it: your Mediterranean flavour excursion!

Sweet Potato - 250g
Baby Tomatoes - 100g
Pitted Kalamata Olives - 25g
Fresh Basil - 4g
Danish-style Feta - 40g
Line-caught Hake Fillet - 1
NOMU Italian Rub - 5ml
Lemon - 1
Pesto Princess Basil Pesto - 30ml
Spinach - 100g

Download the Recipe

Serves 2

SUCCULENT POTATOES
Preheat the oven to 200°C. Place the sweet potato wedges on a roasting tray, coat in oil, and season. Spread out in a single layer and roast in the hot oven for 30-35 minutes.
FRESH GREEK-STYLE SALSA
Place the halved baby tomatoes, the chopped olives, and ¾ of the chopped basil in a bowl. Crumble in the drained feta, drizzle with oil, and season. Toss to combine and set aside for serving.
IT’S A HAKE BAKE
When the wedges have 15 minutes remaining, pat the hake dry with paper towel. Coat in oil, the Italian Rub, and the lemon zest to taste. Pop on top of the wedges and return the tray to the oven for the remaining roasting time. On completion, the fish should be cooked through and the sweet potato should be crisping up.
LET’S MIX IT UP
Loosen the basil pesto with olive oil until drizzling consistency, mixing well to combine. Season to taste and set aside for serving.
BUTTER UP YOUR SPINACH
Place a pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, sauté the shredded spinach for 4-5 minutes until wilted. Remove from the heat on completion and season.
EASY AS PIE!
Make a bed of nourishing spinach. On top, plate the hake fillet, sweet potato wedges, and Greek-style salsa next to one another. Drizzle over the basil pesto and garnish with the remaining chopped basil. Serve with a lemon wedge or two, and there you have it: your Mediterranean flavour excursion!

Sweet Potato - 500g
Baby Tomatoes - 200g
Pitted Kalamata Olives - 50g
Fresh Basil - 8g
Danish-style Feta - 80g
Line-caught Hake Fillets - 2
NOMU Italian Rub - 10ml
Lemon - 1
Pesto Princess Basil Pesto - 60ml
Spinach - 200g

Download the Recipe

Serves 3

SUCCULENT POTATOES
Preheat the oven to 200°C. Place the sweet potato wedges on a roasting tray, coat in oil, and season. Spread out in a single layer and roast in the hot oven for 30-35 minutes.
FRESH GREEK-STYLE SALSA
Place the halved baby tomatoes, the chopped olives, and ¾ of the chopped basil in a bowl. Crumble in the drained feta, drizzle with oil, and season. Toss to combine and set aside for serving.
IT’S A HAKE BAKE
When the wedges have 15 minutes remaining, pat the hake dry with paper towel. Coat in oil, the Italian Rub, and the lemon zest to taste. Pop on top of the wedges and return the tray to the oven for the remaining roasting time. On completion, the fish should be cooked through and the sweet potato should be crisping up.
LET’S MIX IT UP
Loosen the basil pesto with olive oil until drizzling consistency, mixing well to combine. Season to taste and set aside for serving.
BUTTER UP YOUR SPINACH
Place a pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, sauté the shredded spinach for 4-5 minutes until wilted. Remove from the heat on completion and season.
EASY AS PIE!
Make a bed of nourishing spinach. On top, plate the hake fillet, sweet potato wedges, and Greek-style salsa next to one another. Drizzle over the basil pesto and garnish with the remaining chopped basil. Serve with a lemon wedge or two, and there you have it: your Mediterranean flavour excursion!

Sweet Potato - 500g
Baby Tomatoes - 200g
Pitted Kalamata Olives - 50g
Fresh Basil - 8g
Danish-style Feta - 80g
Line-caught Hake Fillets - 2
NOMU Italian Rub - 10ml
Lemon - 1
Pesto Princess Basil Pesto - 60ml
Spinach - 200g

Download the Recipe

Serves 4

SUCCULENT POTATOES
Preheat the oven to 200°C. Place the sweet potato wedges on a roasting tray, coat in oil, and season. Spread out in a single layer and roast in the hot oven for 35-40 minutes.
FRESH GREEK-STYLE SALSA
Place the halved baby tomatoes, the chopped olives, and ¾ of the chopped basil in a bowl. Crumble in the drained feta, drizzle with oil, and season. Toss to combine and set aside for serving.
IT’S A HAKE BAKE
When the wedges have 15 minutes remaining, pat the hake dry with paper towel. Coat in oil, the Italian Rub, and the lemon zest to taste. Pop on top of the wedges and return the tray to the oven for the remaining roasting time. On completion, the fish should be cooked through and the sweet potato should be crisping up.
LET’S MIX IT UP
Loosen the basil pesto with olive oil until drizzling consistency, mixing well to combine. Season to taste and set aside for serving.
BUTTER UP YOUR SPINACH
Place a pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, sauté the shredded spinach for 5-6 minutes until wilted. Remove from the heat on completion and season.
EASY AS PIE!
Make a bed of nourishing spinach. On top, plate the hake fillet, sweet potato wedges, and Greek-style salsa next to one another. Drizzle over the basil pesto and garnish with the remaining chopped basil. Serve with a lemon wedge or two, and there you have it: your Mediterranean flavour excursion!