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BM Foods

Ladismith Cheese

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FIND A FACTORY STORE

Crisp & Chunky Lemon & Black Pepper Hake Fillet with Vegetables

Serve these crumbed hake fillets with a fresh beetroot, butternut and rocket salad.

Serves

4-6

Prep

Cook

Ingredients

  • 500g Crisp & Chunky Hake Fillet portions
  • 200g diced Butternut
  • 100ml Olive Oil
  • 30ml (2 tbsp) Balsamic Vinegar
  • 15ml (1 tbsp) Honey
  • 10ml (2 tsp) Wholegrain Mustard
  • Salt, to taste
  • Freshly ground Black Pepper
  • 50g toasted Pumpkin Seeds
  • 200g cooked diced Beetroot
  • 200g Wild Rocket
  • 3 crumbled Feta Discs

Preparation & Cooking

  1. Prepare fish according to cooking suggestions on packaging.
  2. Place the butternut on a baking tray and drizzle with a dash of olive oil then sprinkle with salt. Roast for 30 minutes until cooked through.
  3. Mix together the remaining olive oil, balsamic vinegar, honey and mustard. Season with salt and pepper and keep aside.
  4. In a large bowl mix the beetroot, roasted butternut, rocket and pumpkin seeds. Coat with the dressing and serve immediately.
  5. Enjoy the fish with this light and simple salad.

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