eCook Meal
Take-Me-To-The-Med Baked Hake
with an olive, tomato and feta salsa, Italian herbs & basil pesto
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R106.32
for 4 servings · R26.58 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
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Pitted Kalamata Olives needs 100 gKalamata Olives 825 g 825 g at R149.99 · 12% of packR18.18
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Spinach needs 400 gWhole Spinach 350 g 350 g at R19.99 · 1.14× packR22.85
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Fresh Basil needs 15 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 4% of packR2.81
Not in the Woolies basket — source these elsewhere:
- Line-caught Hake Fillets
- Baby Tomatoes
- Pesto Princess Basil Pesto
- NOMU Italian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Tomato, Feta, Fish, Fresh Basil, Lemon, 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?
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. 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. 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.
What should be prepared from my kitchen to make Take-Me-To-The-Med Baked Hake?
Baby Tomato, Feta, Fish, Fresh Basil, Lemon, 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