Grilled Hake
with Garlic Potatoes and Sun-Dried Tomato Dressing.
Copyright: https://www.bordbia.ie/recipes/fish-recipes/
Pricing valid November 2024 only, while stocks last.
All Oceans – Where Every Meal Tell’s A Story
Serves 4
Hake grilled in the oven and served on a bed of garlic potatoes with sundried tomato dressing on the side, delicious! Preheat the oven to 180°C. Put the potatoes, milk, cream, garlic, nutmeg and a little salt and pepper in a large saucepan and bring to the boil. Reduce the heat and simmer for 3 minutes, stirring regularly. Remove from the heat and transfer the potatoes and sauce to an ovenproof baking dish. Cover with foil and bake for 40 minutes. Remove the foil and bake for a further 15 minutes until the top is golden.
To cook the hake:
Preheat the grill to hot. Place the fish, flesh side up, on a baking sheet which has been lined with foil and oiled, brush with a little softened butter and season with salt and pepper.
Grill for about 8-10 minutes until the fish flakes easily.
To finish:
Place a spoonful of garlic potatoes in the centre of the plate, top with the grilled hake and drizzle over the All Oceans Sun-Dried Tomato Dressing.
Garnish with the wild rocket salad.
Ingredients:
- 4 hake fillets, about 175g each, skinned and boned
- 25g butter, softened
- Sundried Tomato Pesto
Garlic Potatoes:
- 900g potatoes, peeled and thinly sliced
- 150ml milk
- 300ml light cream
- 2 garlic cloves, peeled and sliced
- A little grated nutmeg
- Salt and freshly ground black pepper
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Where Every Meal Tells a Story
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22 Nelson Mandela Drive, Upington 8800