Hake with toasted almonds, dried apricots & raisin quinoa : Sea Harvest
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Hake with Toasted Almonds, Dried Apricots & Raisin Quinoa

Serves 4 – 6

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

Use these products

Chunky Hake Fillets 500 g


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


  1. Oven bake the Sea Harvest Hake Fillets according to the packaging instructions.
  2. Boil one cup of quinoa in two cups of water until cooked.
  3. Mix 40 g toasted shaved almonds, 80 g of cut sundried apricots and 50 g raisins into the cooked quinoa.
  4. 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.
  5. Pour the dressing over the quinoa and mix well.
  6. Serve the hake on a bed of the jeweled quinoa.
  7. Garnish with chopped parsley and pomegranate rubies.

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