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.
(Contains Egg, Mustard)
Not included in your delivery
- 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).
- 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.
- 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.
- 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.
- 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.
- Divide the savoury golden rice between plates or bowls.
- Serve the golden hake alongside.
- Finish with a squeeze of lemon juice.