Crumbed Hake and Golden Rice
with carrots and bell pepper
The tartness of lemon is a classic flavour profile to pair with fish. In this recipe, lemon zest and thyme are mixed into the crumb that coats the hake for a herby, zesty and rich finish.
Tags:
Under 650 calories
•Family Friendly
Allergens:
Fish
•Wheat
•Egg
•Mustard
•Celery
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Hake
(Contains Fish)
1 pack(s)
Breadcrumbs
(Contains Wheat)
2 sachet(s)
Mayo
(Contains Egg, Mustard)
1 unit(s)
Lemon
1 sachet(s)
Dried Thyme
1 unit(s)
Onion
150 grams
Rice
1 unit(s)
Carrot
1 unit(s)
Bell Pepper
1 sachet(s)
Hello Muscat
(Contains Celery)
1 sachet(s)
Ground Turmeric
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kcal)595 kcal
Energy (kJ)2490 kJ
Fat12 g
of which saturates1.3 g
Carbohydrate92.6 g
of which sugars13.1 g
Dietary Fiber0 g
Protein32.7 g
Cholesterol0 mg
Salt1.81 g
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
•Zester
•Baking Sheet with Baking Paper
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice, muscat and turmeric and bring to the boil.
- Once boiling, lower heat to medium, cover and cook for 10 mins.
- Remove from the heat and leave aside for 10 mins or until ready to serve (keep covered so the rice continues to cook in its own steam).
2
- Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.
- Halve, peel and chop the onion into small pieces.
- Trim the carrot and quarter lengthways. Chop into small pieces. (no need to peel).
- Zest and halve the lemon.
3
- In a medium bowl mix together lemon zest, breadcrumbs, thyme and 1 tbsp oil (double for 4p). Season with salt and pepper.
- Lay the hake onto a lined baking tray. IMPORTANT: Wash hands and equipment after handling raw fish.
- Spread the mayo over the top of the fish.
- Spoon on the breadcrumb mixture, pressing it down so it adheres.
- Drizzle with oil.
4
- Pop the hake on the top shelf of the oven and bake until crumb is golden, 10-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.
5
- While the hake cooks, place a pan over high heat (without oil).
- When hot, fry the carrot, onion and pepper until softened, 6-8 mins.
- Once cooked, season with salt, pepper and a squeeze of lemon juice.
- Add the veg to the rice. Use a fork to mix it all together, fluffing the rice up as you go.
6
- Divide the savoury golden rice between plates or bowls.
- Serve the golden hake alongside.
- Finish with a squeeze of lemon juice.
