Hake with Toasted Almonds, Dried Apricots & Raisin Quinoa

Dinner is sorted! Enjoy this quick and easy refreshing summertime meal.

Serves 6+

Hake with Toasted Almonds, Dried Apricots & Raisin Quinoa

Serves 6+

Dinner is sorted! Enjoy this quick and easy refreshing summertime meal.

Ingredients

500 g Sea Harvest Chunky Hake Fillets
1 Cup Quinoa
40 g Shaved Almonds
80 g Sundried Apricots
5 0g Raisins
1 Tbsp Dijon Mustard
¼ Cup Raw Apple Cider Vinegar
Juice of ½ a Lemon
1-2 Tbsp Honey
⅓ Extra-virgin Olive Oil
Salt & Pepper for Seasoning
Parsley & Pomegranate rubies for Garnish h

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Method

Oven bake the Sea Harvest Hake Fillets according to the packaging instructions.
Boil one cup of quinoa in two cups of water until cooked.
Mix 40 g toasted shaved almonds, 80 g of cut sundried apricots and 50 g raisins into the cooked quinoa.
To make the dressing: Whisk together 1 tbsp Dijon mustard, ¼ cup raw apple cider vinegar, juice from half a lemon, 1-2 tbsp honey, ⅓ cup extra-virgin olive oil and salt and pepper to taste.
Pour the dressing over the quinoa and mix well.
Serve the hake on a bed of the jeweled quinoa.
Garnish with chopped parsley and pomegranate rubies.

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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.