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European Recipes

Fried Hake and Greek Style Cheese

Fried Hake and Greek Style Cheese

Fried Hake and Greek Style Cheese

with baby potato and pea salad

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A light and refreshing pea salad is a fantastic side to nourishing hake and salty Greek style cheese.

Tags:

Protein Rich

•Quick

•Eat Me First

•Calorie Smart

Allergens:

Egg

•Mustard

•Fish

•Milk

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Tomato

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

500 grams

Baby Potatoes

120 grams

Peas

250 grams

Hake

(Contains: Fish)

100 grams

Greek Style Cheese

(Contains: Milk)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)2692 kJ

Energy (kcal)643 kcal

Fat30.9 g

of which saturates9.8 g

Carbohydrate56.1 g

of which sugars9.7 g

Dietary Fiber1 g

Protein39 g

Salt4.6 g

Potassium189.6 mg

Calcium8 mg

Iron0.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Sieve

Cooking Steps

Boil the Potatoes

1

Boil a pot of salted water for the peas.
Add the peas and allow to warm through, 1-2 mins. Drain in a sieve (reserve the hot water). Set aside and allow to cool.
Return the reserved water to the pot with some more salt and water (if required).
Halve the potatoes (quarter larger potatoes).
Add the potatoes to the water, lower the heat to medium and cook until fork tender, 15-20 mins. Drain in a sieve and set aside.

Cook the Fish

2

Place a large pan over medium-high heat with a drizzle of oil.
Pat the hake dry with kitchen paper. Season with salt and pepper.
Once hot, cook the fillets in the pan for 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
Turn over and cook on the other side for a further 4-5 mins.

Assemble the Salad

3

Chop the tomatoes into 2cm chunks and toss with a drizzle of oil.
Season to taste with salt and pepper.
Once the potato and peas have boiled and cooled, toss together with the aioli.
Season to taste with salt and pepper.

Divide and Serve

4

Divide the fish between plates and top with the tomatoes and crumbled Greek style cheese.
Serve the potato and pea salad alongside.

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