Prep time
30 mins
Cooking Time
20 mins
Serves
2
Ingredients
- 200 g MSC certified hake fillets, skinned and de-boned
- 50 g butter
- 75 g breadcrumbs
- 15 g finely grated gouda cheese
- 2 tbsps. chopped parsley leaves
- 40 g plain flour
- 1 egg, lightly beaten
- 2 tbsps. olive oil
- Salt and pepper
- 50 ml coconut milk
- 1 tbsp. masala powder & turmeric
- 4 medium potatoes
- 200 g tenderstem broccoli
- 1 tbsp. honey
Method
Crispy hake
- Preheat oven to 210°C. Line a baking tray with parchment paper or foil.
- Place the breadcrumbs in a shallow dish with the grated cheese and parsley. Place the flour and egg in separate shallow dishes.
- Season the hake with a little bit of salt and black pepper. Dip the hake, one piece at a time, into the flour, shake off the excess flour, then dip into the egg and finally into the breadcrumb mixture. Place on the baking tray.
- Drizzle little olive oil over the top. Place in the oven and bake for 15 minutes or until golden brown.
Spicy mashed potatoes
- Boil the potatoes until they are soft, peel off the skin and keep aside.
- In a large frying pan, melt butter.
- Add previously boiled potatoes, mash together with milk, butter, masala, turmeric, salt, and pepper until creamy.
Tenderstem broccoli
- In a pan, bring a small amount of water to boil, add tenderstem broccoli and cook for 5 –7 minutes.
- Drizzle honey and season with salt and pepper.
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