Hake in Parsley Sauce
over giant couscous with tomatoes & raisins
Raisins, sun-dried grapes, offer a natural sweetness and chewy texture that elevate both sweet and savoury dishes. And they're not just delicious, they're also packed with antioxidants and fiber!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Carrot
65 g
Red cherry tomatoes
½ piece
Onion
2.5 g
Fresh flat leaf parsley
(May be present Celery)
75 g
Giant couscous
(Contains Wheat May be present Egg, Mustard, Soy, Lupin)
10 g
Raisins
(May be present Peanuts, Tree nuts, Sesame)
1 piece
Tomato
1 piece
Skin-on hake fillet
(Contains Fish)
Not included in your delivery
½ tablespoon
Olive oil
¾ tablespoon
[Plant-based] butter
175 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C and prepare the stock. Cut the carrot into very thin crescents. Cut the tomato into wedges.
Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.
Transfer the carrot to an oven dish and drizzle with half of the olive oil. Toss well to coat and season to taste with salt and pepper. Roast in the oven for 15 minutes, then stir in both types of tomato and return to the oven for another 15 minutes. Meanwhile, chop the onion and finely chop the parsley.
Heat the rest of the olive oil in a pot or saucepan. Fry the onion for 2 minutes over medium-high heat, then stir in the giant couscous and fry for 1 minute. Add the raisins and pour in the stock, then reduce the heat to low and boil the giant couscous 12 - 14 minutes, covered. Fluff through the giant couscous so as to separate the grains, then stir in a third of the parsley and set aside.
In the meantime, melt a knob of butter in a frying pan over medium-high heat and fry the hake for 1 - 2 minutes per side. Season to taste with salt and pepper. Remove from the pan and set aside under aluminium foil. Leave the cooking juices in the pan.
Melt a small knob of butter in the same frying pan and add half of the remaining parsley. Season to taste with salt and pepper and mix well.
Stir the tomatoes and carrot into the giant couscous and then serve on plates, garnishing with the rest of the parsley. Top with the hake and drizzle over the sauce.