Hake with roasted chioggia beet and giant couscous
with Greek-style cheese, yoghurt dressing, and cucumber- Tarwe
- Gluten
- Melk (inclusief lactose)
- Vis
- Mosterd
- Mosterd
- Soja
- May contain traces of allergens
Ingredients
1 piece
Candy cane beetroot
½ piece
Red onion
½ piece
Persian cucumber
75 g
Giant couscous
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
1 piece
Skin-on hake fillet
(Contains: Vis)
5 g
Fresh curly parsley & thyme
20 g
Yogurt dressing
(Contains: Melk (inclusief lactose), Mosterd)
½ piece
Lemon
½ piece
Garlic
Not included in your delivery
½ piece
Low sodium vegetable stock cube
1 tablespoon
Olive oil
1.5 tablespoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Peel the beetroot and cut into 8 wedges. Chop the onion into half rings. Crush or mince the garlic. Discard the thyme stalks. In a bowl, mix the beetroot, thyme, garlic and half of the onion with a drizzle of olive oil, then season with salt and pepper and toss well to coat. Transfer to a parchment-lined baking sheet, leaving room for the fish. Drizzle over 1 tsp honey per person, then roast in the oven for 25 - 30 minutes, tossing halfway.
Slice half of the lemon into thin slices and the other half into 4 parts. Place the lemon slices on the bottom of an oven dish and top with the rest of the onion rings. Pat the fish dry with kitchen paper, then season to taste with salt and pepper. Place the fish, skin-side up, on top of the lemon and onion. Drizzle with olive oil and bake alongside the vegetables for the last 12 - 15 minutes.
Boil plenty of water in a pot or saucepan. Crumble in the stock cube and cook the giant couscous for 12 - 14 minutes, then drain, rinse, and set aside.
Finely chop the parsley. Dice the cucumber. Add the cucumber to a salad bowl and combine with the yoghurt dressing, half of the parsley and per person: 1/2 tsp honey, and the juice of 1 lemon part. Season to taste with salt and pepper.
Did you know... cucumbers are low in calories and mostly made up of water, but they still contain vitamins and minerals. They're a great way to stay hydrated and get your essential nutrients at the same time.
Add the couscous to the salad bowl. Season with salt and pepper to taste, then mix well to combine.
Serve the couscous on (deep) plates. Top with the roasted vegetables, the hake fillet and the onions from the oven dish to taste. Crumble over the white cheese and garnish with the rest of the parsley and lemon parts.
