Hake and Golden Rice
with carrot and bell pepper
The tartness of lemon is a classic flavour profile to pair with fish. In this recipe, lemon zest is mixed with the butter that bastes the hake for a rich and zesty finish.
(Contains Egg, Mustard)
Not included in your delivery
- 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 keep covered 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 quarter lengthways. Chop into small pieces. (no need to peel).
- Zest and halve the lemon.
- Pat the hake dry with kitchen paper. Season with salt and pepper.
- 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 pot of rice.
- Use a fork to mix it all together, fluffing up the rice as you go. Cover to keep warm.
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, lay the fish into the pan and cook for 4-5 mins. Turn over and cook on the other side for a further 3-4 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
- With 1 min left to cook, add 2 tbsp butter (double for 4p), thyme and lemon zest to the pan.
- Once melted, use a spoon to baste the fish with the lemony butter.
- Loosen the aioli with a squeeze of lemon juice.
- Taste and add more if desired, you want the aioli to be a drizzling consistency.
- Divide the savoury golden rice between plates or bowls.
- Top with the pan-fried hake, pouring over any butter remaining in the pan.
- Finish with a drizzle of the lemon aioli.