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
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Take-Me-To-The-Med Baked Hake?
The preparation time for Take-Me-To-The-Med Baked Hake with an olive, tomato and feta salsa, Italian herbs & basil pesto is between 20 and 35 minutes.
What is the total time required to make Take-Me-To-The-Med Baked Hake with an olive, tomato and feta salsa, Italian herbs & basil pesto?
The total time required to make Take-Me-To-The-Med Baked Hake with an olive, tomato and feta salsa, Italian herbs & basil pesto is between 40 and 45 minutes.
How many servings does Take-Me-To-The-Med Baked Hake provide?
4 servings
What are the main ingredients in Take-Me-To-The-Med Baked Hake?
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
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?
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
How many calories does Take-Me-To-The-Med Baked Hake have?
calories
How much fat content does Take-Me-To-The-Med Baked Hake have?
grams
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