Hake over Giant Couscous with Parsley
with tomatoes, lemon & raisins- Tarwe
- Gluten
- Vis
- Selderij
- May contain traces of allergens
- Mosterd
- Soja
- Pinda's
- Noten
- Sesamzaad
Raisins, sun-dried grapes, offer a natural sweetness and chewy texture that elevate both sweet and savoury dishes. And they're not just delicious, they're also packed with antioxidants and fiber!
Ingredients
1 piece
Carrot
65 g
Red cherry tomatoes
½ piece
Onion
5 g
Fresh flat leaf parsley
(May be present: Selderij)
75 g
Giant couscous
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
10 g
Raisins
(May be present: Pinda's, Noten, Sesamzaad)
1 piece
Tomato
1 piece
Skin-on hake fillet
(Contains: Vis)
½ piece
Garlic
½ sachet(s)
Sicilian-style herb mix
½ piece
Lemon
Not included in your delivery
½ tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
175 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C and prepare the stock. Cut the carrot into very thin crescents. Cut the tomato into wedges.
Did you know... carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.
Transfer the carrot to an oven dish and drizzle with half of the olive oil. Toss well to coat and season to taste with salt and pepper. Roast in the oven for 15 minutes, then stir in both types of tomato and return to the oven for another 15 minutes. Meanwhile, chop the onion and crush or mince the garlic. Finely chop the parsley.
Heat the rest of the olive oil in a pot or saucepan. Fry the garlic and onion for 2 minutes over medium-high heat, then stir in the giant couscous and fry for 1 minute. Add the raisins and pour in the stock, then reduce the heat to low and boil the giant couscous 12 - 14 minutes, covered. Fluff through the giant couscous so as to separate the grains, then stir in the Sicilian-style herbs and a third of the parsley. Set aside.
In the meantime, pat the fish dry with kitchen paper, melt a knob of butter in a frying pan over medium-high heat and fry the hake for 3 minutes per side. Season to taste with salt and pepper. Remove from the pan and set aside under aluminium foil. Leave the cooking juices in the pan.
Cut the lemon into six wedges. Melt a knob of butter in the same pan and add half of the remaining parsley. Squeeze in 1 lemon wedge per person. Season to taste with salt and pepper and mix well.
Stir the tomatoes and carrot into the giant couscous and then serve on plates, garnishing with the rest of the parsley. Top with the hake, drizzle over the parsley butter and serve with any remaining lemon wedges.
