A heavenly piece of pan-fried hake is plated with a gorgeous salad of baby marrow ribbons, pickled onion, & crisp greens that are tossed in a dijon mustard-infused vinaigrette. Served with golden baby potatoes and dollops of Pesto Princess Chimichurri Sauce.
Zucchini Breeze & Pan-seared Hake
Zucchini Breeze & Pan-seared Hake
with roasted baby potatoes & chimichurri
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Marrow
- Baby Potatoes
- Fish
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Pesto Princess Chimichurri Sauce
- Pickled Onions
- Salad Leaves
- Vinaigrette
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
ROAST
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SALAD
In a salad bowl, combine the shredded salad leaves, the baby marrow ribbons, the sliced onions, the vinaigrette, and season. Set aside in the fridge. Loosen the chimichurri with water in 5ml increments until drizzling consistency. Season and set aside.
HAKE
Place a pan over medium heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
DINNER READY
Dish up the roasted baby potatoes, side with a zingy fresh salad, and the fish. Drizzle the loosened chimichurri over the fish and the potatoes. Cheers, Chef!
Baby Potatoes - 200g
Salad Leaves - 20g
Baby Marrow - 100g
Pickled Onions - 20g
Vinaigrette - 20ml
Pesto Princess Chimichurri Sauce - 30ml
Line-caught Hake Fillet - 1
ROAST
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
SALAD
In a salad bowl, combine the shredded salad leaves, the baby marrow ribbons, the sliced onions, the vinaigrette, and season. Set aside in the fridge. Loosen the chimichurri with water in 5ml increments until drizzling consistency. Season and set aside.
HAKE
Place a pan over medium heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
DINNER READY
Dish up the roasted baby potatoes, side with a zingy fresh salad, and the fish. Drizzle the loosened chimichurri over the fish and the potatoes. Cheers, Chef!
Baby Potatoes - 400g
Salad Leaves - 40g
Baby Marrow - 200g
Pickled Onions - 40g
Vinaigrette - 40ml
Pesto Princess Chimichurri Sauce - 60ml
Line-caught Hake Fillets - 2
ROAST
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SALAD
In a salad bowl, combine the shredded salad leaves, the baby marrow ribbons, the sliced onions, the vinaigrette, and season. Set aside in the fridge. Loosen the chimichurri with water in 5ml increments until drizzling consistency. Season and set aside.
HAKE
Place a pan over medium heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
DINNER READY
Dish up the roasted baby potatoes, side with a zingy fresh salad, and the fish. Drizzle the loosened chimichurri over the fish and the potatoes. Cheers, Chef!
Baby Potatoes - 600g
Salad Leaves - 60g
Baby Marrow - 300g
Pickled Onions - 60g
Vinaigrette - 60ml
Pesto Princess Chimichurri Sauce - 90ml
Line-caught Hake Fillets - 3
ROAST
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SALAD
In a salad bowl, combine the shredded salad leaves, the baby marrow ribbons, the sliced onions, the vinaigrette, and season. Set aside in the fridge. Loosen the chimichurri with water in 5ml increments until drizzling consistency. Season and set aside.
HAKE
Place a pan over medium heat with a drizzle of oil. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
DINNER READY
Dish up the roasted baby potatoes, side with a zingy fresh salad, and the fish. Drizzle the loosened chimichurri over the fish and the potatoes. Cheers, Chef!
Baby Potatoes - 800g
Salad Leaves - 80g
Baby Marrow - 400g
Pickled Onions - 80g
Vinaigrette - 80ml
Pesto Princess Chimichurri Sauce - 125ml
Line-caught Hake Fillets - 4
Woolies Products in this dish
