Hake Medallions with Glazed Carrots & Smashed Za’atar Potatoes

This might look like a simple dish… But it’s packed full of flavours that’ll hit the spot!

Serves 6+

Hake Medallions with Glazed Carrots & Smashed Za’atar Potatoes

Serves 6+

This might look like a simple dish... But it's packed full of flavours that'll hit the spot!

Ingredients

450 g Sea Harvest Hake Medallions
4 Large Potatoes
Olive Oil
Salt & Za’atar for Seasoning
Knob of Butter
5 Carrots
1 Tsp Grated Ginger
Juice of ½ an Orange
1 Tbsp Honey
Sliced Apple

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Method

Oven Bake the Sea Harvest Hake Medallions according to the packet instructions.
Boil 4 large potatoes until soft.
Once soft, smash potatoes with a fork, drizzle with olive oil, season with salt and sprinkle generously with Za’atar.
Roast in the oven on 200°C until crispy.
Heat a knob of butter in a frying pan and add 5 julienned carrots.
Sauté carrots until al denté and the sauce is sticky.
Serve hake medallions with orange and ginger glazed carrots, crispy smashed Za’atar potatoes and a side of sliced apples and honey.

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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.