Crisp & Chunky Lemon & Black Pepper Hake Fillet with Vegetables

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

Serves 3-5

Crisp & Chunky Lemon & Black Pepper Hake Fillet with Vegetables

Serves 3-5

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

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

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Method

Prepare fish according to cooking suggestions on packaging.
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.
Mix together the remaining olive oil, balsamic vinegar, honey and mustard. Season with salt and pepper and keep aside.
In a large bowl mix the beetroot, roasted butternut, rocket and pumpkin seeds. Coat with the dressing and serve immediately.
Enjoy the fish with this light and simple salad.

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How do I BAKE fish?

Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.