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Zesty Hake with Roasted Courgettes, Carrots & Cabbage
Nato Zondagh

Zesty Hake with Roasted Courgettes, Carrots & Cabbage

5 from 2 votes
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
Cook Time 35 minutes
Total Time 50 minutes
Servings: 1
Course: Lunch, Main Course
Cuisine: Global
Ingredients Method

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

Method
 

For the Hake
  1. Heat olive oil in pan then add hake (skin side down) & fry until crisp. Flip & fry for a few minutes.
  2. Add garlic, chilli & lime juice, leave to fry while spooning sauce over the hake.
  3. Serve with lime wedges.
For the Roasting Veg
  1. Place all the ingredients in a bowl, toss to coat then spread on a baking tray.
  2. Roast in oven @ 200'C until cooked (but still crunchy).
For the Asian Greens
  1. Heat oil in a pan. Add veg & seasoning.
  2. Fry until wilted then add lemon juice. Cook until