Pepperdew & Feta Kebabs
Hake pepperdew and feta kebabs served on rice with a side salad.
Grill Bakes - Lemon Pepper 400g
Sea Harvest Grill Bakes are individually wrapped for your convenience. Chargrilled for extra flavour and expertly glazed. These low fat portions deliver a superb, healthy and quick meal.
Warm Sweet Chilli Fish Salad
Warm Hake mushroom and watercress salad.
What you need
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Oven Temperature: 200°C
INGREDIENTS:
- 4 portions of Sea Harvest Grill Bakes – Lemon Pepper
- 24 whole pepperdews
- 80g reduced fat feta
- 3 cups of cooked rice
- Baby lettuce leaves
Dressing
- 3 tablespoons (45ml) of pepperdew brine
- 1 tablespoon (15ml) olive oil
- Seasoning
METHOD:
- Preheat the oven to 200°C.
- Allow the fish to defrost slightly and cut each portion into 6-8 cubes.
- Drain pepperdews from the brine.
- Cut the feta into cubes, big enough to fit snuggly in the peppadews.
- Fill each pepperdew with a cube of feta.
- Thread the cubes of fish onto wooden skewers alternating with the feta-filled pepperdews.
- Bake the fish kebabs for 15 minutes, or until the fish is cooked through.
- In the meantime, make a dressing using the pepperdew brine from the jar and olive oil.
- Season to taste.
- Serve the fish kebabs on rice with a salad of mixed baby lettuce leaves and drizzle over the dressing.
