BAKED HAKE WITH TOMATO & BEAN SALAD
Lightly seasoned baked fish served with a fresh, fibre-rich bean salad.
PREP 15 MIN.
COOK 18 MIN.
SERVES 4
INGREDIENTS
- 4 hake fillets
- 15ml SPAR Olive Oil
- 30ml SPAR Lemon Juice
- 2 garlic cloves, crushed
- 1 x 400g can SPAR Cannellini Beans, drained
- 250g SPAR Freshline cherry tomatoes, halved
- 1 SPAR Freshline cucumber, diced
- Parsley
- Salt and Black Pepper, to taste
CHEF’S TIP
Pat the hake dry before seasoning so it bakes rather than steams.
HOW TO MAKE IT
- Heat the oven to 200°C. Place the hake on a lined tray. Brush with half the olive oil and lemon juice, add garlic and season.
- Bake for 15–18 minutes, or until the fish flakes easily and is cooked through.
- Combine the beans, tomatoes, cucumber and parsley. Dress with the remaining olive oil and lemon juice.
- Serve the baked hake with the bean salad.
GOOD TO KNOW
- Freezer friendly? NO
- Leftovers? – Refrigerate for up to 1 day.
PERFECT PAIRING
SAUVIGNON BLANC
A crisp, citrus-led white is a classic match for delicate white fish.
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