Hake in Homemade Rosemary Butter
with roasted carrots & curried potato wedges
Hake fillet lends itself well to frying, preferably on the skin side first so it can get nice and crispy.
Tags:
Calorie Smart
Allergens:
Celery
•Mustard
•Fish
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time45 minutes
Cooking Time45 minutes
DifficultyMedium
Ingredients
Serving amount
200 g
Potatoes
¼ sachet(s)
Curry powder
(Contains Celery, Mustard)
1 piece
Garlic
¼ sprig
Fresh rosemary
1 piece
Skin-on hake fillet
(Contains Fish)
½ bunch
Bunched carrots
Not included in your delivery
1 tablespoon
[Plant-based] butter
1.5 tablespoon
Olive oil
1 tablespoon
Water for the sauce
to taste
Black pepper
Nutrition Values
Energy (kJ)2602 kJ
Calories622 kcal
Fat34.2 g
Saturated Fat11.8 g
Carbohydrate49.2 g
Sugar10.6 g
Dietary Fiber13.3 g
Protein26 g
Salt1 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.
Utensils
•Large Bowl
•Baking Sheet with Baking Paper
•Bowl
•Tall-Sided Pan
•Small Bowl
•Paper Towel
Cooking Steps
1
- Preheat the oven to 200°C and take the butter out of the fridge.
- Peel or thoroughly wash the potatoes, then cut them into wedges.
- Transfer to a large bowl, then add the curry powder and drizzle with olive oil.
- Toss well to coat and then transfer to one side of a parchment-lined baking sheet, leaving enough space to add the carrots later. Bake in the oven for 30 - 35 minutes or until done.
2
- Discard the carrot leaves and then halve the carrots lengthways, or cut any larger ones into quarters.
- Crush or mince the garlic and transfer half to a bowl.
- Add the carrots and a generous drizzle of olive oil, then season with pepper and toss well to coat.
- Transfer the carrots to the baking sheet to roast alongside the wedges during the final 20 - 25 minutes of cooking time.
3
- Discard the rosemary stalks and finely chop the leaves.
- In a small bowl, combine the softened butter with the rosemary and the rest of the garlic.
- Pat the hake dry with kitchen paper.
- Melt half of the rosemary butter in a frying pan over medium-high heat and fry the hake on its skin for 2 - 3 minutes.
4
- Lower the heat and fry the hake for 1 more minute on the other side.
- Season to taste with pepper, then add the rest of the rosemary butter and the water (see pantry for amount).
- Allow the butter to melt for 1 minute.
- Serve the hake with the carrots and the potato wedges. Drizzle with the rosemary butter from the frying pan.