Crumbed Hake and Savoury Rice
with carrots and bell pepper- Fish
- Cereals containing gluten
- Wheat
- Egg
- Mustard
- Celery
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.
Ingredients
250 grams
Hake
(Contains: Fish)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, 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
Nutrition Values
Utensils
Cooking steps
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, muskat and turmeric and bring to the boil. Once boiling, lower the heat to medium and cover. Cook for 10 mins, then remove from the heat (still covered) and leave aside for 10 mins or until ready to serve (the rice will continue 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 cut in half lengthways. Slice into ½ cm thick half-moons (no need to peel).
- Meanwhile, zest and halve the lemon.
- In a medium bowl mix together the 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 your hands and equipment after handling raw fish.
- Spread the mayo over the top of the fish.
- Spoon on the breadcrumb mixture, pressing it down with the back of the spoon.
- Drizzle with oil and set aside.
- Pop the hake on the top shelf of the oven and bake for 10-15 mins. IMPORTANT: Fish is cooked when opaque in the middle.
- To make the crumb more golden, turn your oven to the grill setting for the last 3-5 mins.
- Place a medium pan over high heat (no oil).
- When hot, add the carrot, onion and pepper and cook 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 rice between plates.
- Serve the golden hake alongside.
- Finish with a squeeze of lemon juice.
