Hake with Mediterranean-Style Stewed Peppers

Name: Hake with Mediterranean-Style Stewed Peppers with fried baby potatoes & green olives
Total time: 45 min
Yield: 2
Cuisine: Spanish
Ingredients: 2 piece Bell pepper; 2 piece Garlic; 2 piece Red onion; 400 g Baby potatoes; 2 piece Skin-on hake fillet; 30 g Green olives; ½ piece Low sodium vegetable stock cube; 2 tablespoon Balsamic vinegar; 2 tablespoon Olive oil; 1 tablespoon [Plant-based] butter; 1 teaspoon Sugar; to taste Salt and pepper

with fried baby potatoes & green olives

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Green olives are picked before ripening, giving them a firm texture and a briny, slightly bitter flavour.

Tags:

Calorie Smart

•Extra Veggies

•High Protein

Allergens:

Vis

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 Time25 minutes

DifficultyMedium

Ingredients

Serving amount

1 piece

Bell pepper

1 piece

Garlic

1 piece

Red onion

200 g

Baby potatoes

1 piece

Skin-on hake fillet

(Contains Vis)

15 g

Green olives

Not included in your delivery

¼ piece

Low sodium vegetable stock cube

1 tablespoon

Balsamic vinegar

1 tablespoon

Olive oil

½ tablespoon

[Plant-based] butter

½ teaspoon

Sugar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2240 kJ

Calories535 kcal

Fat24.4 g

Saturated Fat7.5 g

Carbohydrate49.7 g

Sugar12.8 g

Dietary Fiber15.7 g

Protein26.9 g

Salt1.8 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

•Casserole with Lid

•Tall-Sided Pan

•Paper Towel

Cooking Steps

Deseed the bell pepper and chop into very thin strips. Chop the onion and crush or mince the garlic. Wash the baby potatoes and cut them in half, or any larger ones into quarters.

Did you know... thanks to the potatoes and bell pepper, this recipe provides more than three times the RDA of vitamin C per serving!

Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the potatoes for 20 minutes, covered, tossing regularly. Remove the lid and season to taste with salt and pepper, then continue frying for 5 - 10 more minutes.

Heat another drizzle of olive oil in a deep frying pan over medium-high heat and fry the garlic for 1 minute. Add the bell pepper and onion and season with salt and pepper, then cover with the lid.

Allow to stew for 15 minutes, tossing regularly. Remove the lid and deglaze with the balsamic vinegar, then crumble in the stock cube (see pantry for amount). Add the sugar and fry for 5 more minutes over medium heat.

Pat the hake dry with kitchen paper. Melt the butter in a frying pan over medium-high heat and fry the hake for 2 - 3 minutes per side. Season to taste with salt and pepper. Stir the olives into the stewed peppers. Taste and then season with salt and pepper as needed.

Serve the stewed peppers with the potatoes and the hake. Drizzle the hake with balsamic vinegar as preferred.