Summer Fish With Citrus Salad
Baked hake with citrus salad.
Sea Harvest Hake Medallions are individually pouched. Simply coat in seasoned flour and pan fry or cut into chunks and stir fry with seasonal vegetables and a sauce. Serve with fragrant rice or with al dente pasta.
Spicy Moroccan Fish
Grilled hake on a bed of couscous with spicy Moroccan sauce.
What you need
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Oven Temperature: Maximum Grill
INGREDIENTS:
- 4 portions of Sea Harvest Hake Medallions
- 2 oranges/grapefruit
- 1 avocado, sliced
- Rocket
- Watercress
- Handful of coriander, roughly chopped
HERB SEASONING
- 1/2 teaspoon (2.5ml) of black pepper
- 1/2 teaspoon (2.5ml) of salt
- 1/2 teaspoon (2.5ml) of dried chilli flakes
DRESSING
- 3 tablespoons (45ml) citrus juice
- 1 tablespoon (15ml) olive oil
METHOD:
- Preheat the oven to maximum grill.
- Peel the citrus and cut the segments away from the pith, using a bowl to catch the juice.
- Combine the greens, avocado and citrus and set aside.
- Put the hake on a baking pan.
- Whisk the dressing ingredients together and brush a little over the hake medallions, reserving the rest for the salad.
- Grill the fish for 10 - 12 minutes or until done.
- Cut the fish into chunks and toss in the herb seasoning until well coated.
- Serve with the salad and the remaining dressing.
