Golden Crumbed Hake and Broccoli

Name: Golden Crumbed Hake and Broccoli with buttered rice and lemony mayo
Total time: 20 min
Yield: 2
Cuisine: 0
Ingredients: 1 pack(s) Breadcrumbs; 1 unit(s) Broccoli; 150 grams Rice; 1 unit(s) Lemon; 2 unit(s) Garlic; 1 unit(s) Chilli; 2 sachet(s) Mayo; 1 sachet(s) Sweet Chilli Sauce; 250 grams Hake; 1 sachet(s) Ground Turmeric; 1 tbsp Butter; ½ tbsp Oil; to taste Oil; to taste Sugar; to taste Salt; to taste Pepper; to taste Water

with buttered rice and lemony mayo

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In this recipe, simple ingredients really shine. A lemony mayo works perfectly with the breaded salmon and garlicky broccoli while butter adds new depth and dimension to the side of fluffy rice.

Tags:

Quick

•Eat Me First

Allergens:

Wheat

•Egg

•Mustard

•Fish

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

1 pack(s)

Breadcrumbs

1 unit(s)

Broccoli

150 grams

Rice

1 unit(s)

Lemon

2 unit(s)

Garlic

1 unit(s)

Chilli

2 sachet(s)

Mayo

1 sachet(s)

Sweet Chilli Sauce

250 grams

Hake

1 sachet(s)

Ground Turmeric

Not included in your delivery

1 tbsp

Butter

½ tbsp

Oil

to taste

Oil

to taste

Sugar

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)2969 kJ

Energy (kcal)710 kcal

Fat21.1 g

of which saturates5.5 g

Carbohydrate100.2 g

of which sugars14.7 g

Dietary Fiber1 g

Protein35.7 g

Salt1.9 g

Potassium33 mg

Calcium1.2 mg

Iron0.1 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

•Zester

•Grater

•Baking Sheet with Baking Paper

•Pot with Lid

Cooking Steps

Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
Stir in the rice and turmeric and bring to the boil.
Once boiling, lower the heat to medium, cover with the lid and cook for 10 mins.
Remove the pot from the heat and keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, zest and juice half the lemon. Cut the remaining lemon into thick wedges.
In a small bowl, stir together the mayo, lemon zest and ½ tsp lemon juice (per 2P).
Season to taste with sugar, salt and pepper.
In a separate bowl, combine the breadcrumbs with ½ tbsp oil (per 2P).

Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
Peel and grate the garlic (or use a garlic press).
Halve, deseed and finely chop the chilli.
Pop the broccoli onto a lined baking tray.
Toss together with the garlic, chilli, salt, pepper, and a good glug of oil. Spread out in a single layer. Set the tray aside.

Pat the salmon dry with kitchen paper then season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw fish.
Arrange the fillets, skin-side down, on a separate lined baking tray.
Spread a thin layer of mayo over the tops of the salmon fillets.
Spoon equal amounts of the breadcrumb mix onto each fillet. Press down firmly with the back of the spoon to ensure it adheres.

NOTE: Swapping to hake? Follow the steps as written swapping hake for salmon where necessary.

Place the broccoli on the middle shelf of the oven and roast until the edges are crispy and slightly charred, 10-15 mins.
Bake the salmon on the top shelf of the oven until the fish is cooked through and the breadcrumbs are golden, 10-15 mins. IMPORTANT: Salmon is cooked when opaque in the middle.

Stir 1 tbsp butter (per 2P) into the rice until melted and well incorporated, fluffing it up as you go.
Divide rice between bowls or deep plates.
Top with broccoli and golden salmon.
Serve with a drizzle of sweet chilli sauce over your salmon and lemon wedges alongside for squeezing over.