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Zesty Hake with Roasted Courgettes, Carrots & Cabbage
Nato Zondagh
Try this healthy and zesty Hake with roasted vegetables as a well balanced meal suitable for any night of the week.
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Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
50
minutes
mins
Course
Lunch, Main Course
Cuisine
Global
Servings
1
Ingredients
For the Hake
200
g
Hake
15
ml
Olive Oil
15
ml
Lime Juice
5
ml
Soya Sauce
3
g
Garlic
Chopped
0.25
g
Red Chilli
0.5
g
Fine Salt
1
Lime
Wedge
For the Roasted Veg
60
g
Zucchini
60
g
Carrot
2
g
Coarse Pepper
1
g
Turmeric
1
g
Fine Salt
For the Asian Greens
40
g
Pak Choi
30
g
Baby Spinach
20
g
Sugarsnap Peas
15
ml
Olive Oil
15
ml
Lemon Juice
Instructions
For the Hake
Heat olive oil in pan then add hake (skin side down) & fry until crisp. Flip & fry for a few minutes.
Add garlic, chilli & lime juice, leave to fry while spooning sauce over the hake.
Serve with lime wedges.
For the Roasting Veg
Place all the ingredients in a bowl, toss to coat then spread on a baking tray.
Roast in oven @ 200'C until cooked (but still crunchy).
For the Asian Greens
Heat oil in a pan. Add veg & seasoning.
Fry until wilted then add lemon juice. Cook until
Keyword
Cabbage, Carrots, Hake