Certified Sustainable Seafood

Greek Hake with Feta, Lemon & Fennel

Prep time 15 mins
Cooking Time 20 mins
Serves 4
  • 450g frozen hake medallions
  • 1 fennel bulb, washed
  • 2 lemons
  • 2-3 rounds of feta cheese, drained
  • 8-10 black olives, pitted
  • 2-3 sprigs of fresh rosemary
  • 5ml dried oregano
  • 5ml smoked paprika
  • Coarse ground sea salt and black pepper
  • Olive oil
  • 250ml orzo (Greek rice pasta)

  1. Preheat the oven to 200°C. Remove each hake medallion from its packaging and set aside.
  2. Chop off the fennel stalks, reserving the leaves. Using a very sharp knife or mandolin, thinly slice the fennel bulb. Do the same with half a lemon. Drizzle a little olive oil in the base of an ovenproof dish and layer over the fennel and lemon slices. Add the feta rounds and arrange the hake on top, scattering over the olives.
  3. Juice the remaining lemon half and add to the dish. Season the hake with the dried oregano and paprika and tuck the fresh rosemary sprigs in amongst the fish. Season the entire dish with salt and pepper and drizzle over some more olive oil. Bake the fish for 20-25 mins or until gently flaking.
  4. Cook the orzo according to packet instructions and pour into a large bowl. Remove the hake from the dish and keep warm. Using tongs, transfer the cooked fennel, feta and olives from the ovenproof dish to the orzo and combine. The feta will break apart, making the orzo creamy. Finely chop the reserved fennel leaves and add to the mixture. Avoid adding any of the sliced lemon as this will result in bitter orzo.
  5. Spoon the orzo on to each plate and top with a hake medallion. Serve with extra lemon wedges and a dollop of tzatziki if desired. 

Ingredients

Method

  • 450g frozen hake medallions
  • 1 fennel bulb, washed
  • 2 lemons
  • 2-3 rounds of feta cheese, drained
  • 8-10 black olives, pitted
  • 2-3 sprigs of fresh rosemary
  • 5ml dried oregano
  • 5ml smoked paprika
  • Coarse ground sea salt and black pepper
  • Olive oil
  • 250ml orzo (Greek rice pasta)

  1. Preheat the oven to 200°C. Remove each hake medallion from its packaging and set aside.
  2. Chop off the fennel stalks, reserving the leaves. Using a very sharp knife or mandolin, thinly slice the fennel bulb. Do the same with half a lemon. Drizzle a little olive oil in the base of an ovenproof dish and layer over the fennel and lemon slices. Add the feta rounds and arrange the hake on top, scattering over the olives.
  3. Juice the remaining lemon half and add to the dish. Season the hake with the dried oregano and paprika and tuck the fresh rosemary sprigs in amongst the fish. Season the entire dish with salt and pepper and drizzle over some more olive oil. Bake the fish for 20-25 mins or until gently flaking.
  4. Cook the orzo according to packet instructions and pour into a large bowl. Remove the hake from the dish and keep warm. Using tongs, transfer the cooked fennel, feta and olives from the ovenproof dish to the orzo and combine. The feta will break apart, making the orzo creamy. Finely chop the reserved fennel leaves and add to the mixture. Avoid adding any of the sliced lemon as this will result in bitter orzo.
  5. Spoon the orzo on to each plate and top with a hake medallion. Serve with extra lemon wedges and a dollop of tzatziki if desired. 

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