Hake with Bacon & Fennel

Name: Hake with Bacon & Fennel over orzo with roasted tomato
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 1 piece Fennel; 3 piece Tomato; 1 piece Red onion; 1 piece Garlic; 150 g Orzo; 4 slice Bacon; 2 piece Skin-on hake fillet; 350 milliliters Low sodium vegetable stock; 1 tablespoon [Plant-based] butter; 4 tablespoon Olive oil; 2 teaspoon White balsamic vinegar; to taste Salt and pepper

over orzo with roasted tomato

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Hake fillet is a tasty fish that is naturally low in fat, making it suitable for this balanced meal!

Tags:

Extra Veggies

Allergens:

Tarwe

•Vis

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total30 minutes

Cooking Time30 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Fennel

1.5 piece

Tomato

½ piece

Red onion

½ piece

Garlic

75 g

Orzo

(Contains: Tarwe May be present: Lupine, Ei, Mosterd, Soja)

2 slice

Bacon

1 piece

Skin-on hake fillet

(Contains: Vis)

Not included in your delivery

175 milliliters

Low sodium vegetable stock

½ tablespoon

[Plant-based] butter

2 tablespoon

Olive oil

1 teaspoon

White balsamic vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3299 kJ

Calories789 kcal

Fat41.4 g

Saturated Fat11.3 g

Carbohydrate65.7 g

Sugar12 g

Dietary Fiber11.3 g

Protein35 g

Salt1.9 g

Potassium738.9 mg

Calcium97.8 mg

Iron1.9 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Pan

•Oven Dish

•Baking Sheet with Baking Paper

•Paper Towel

•Wok or sautépan with lid

Cooking Steps

Preheat the oven to 180°C and prepare the stock. Boil a shallow layer of water in a pot or saucepan.
Quarter the fennel and remove the tough core, then cut into thin strips (see Tip).
Boil the fennel for 5 minutes, then drain and set aside.
Meanwhile, cut the tomato into wedges. Chop the onion and crush or mince the garlic.

Tip: you can set aside any fennel fronds to use later as garnish.

Transfer the bacon to a parchment-lined baking sheet. Pat the fish dry with kitchen paper and season with salt and pepper.
Transfer the tomato and the fennel to an oven dish, then top with the fish and drizzle with the olive oil.
Bake in the oven for 5 - 8 minutes, then add the bacon to the oven and cook everything for 8 - 10 minutes.
Transfer the bacon to kitchen paper and allow to cool.

Melt a knob of butter in a wok or deep frying pan over medium heat. Fry the onion with the garlic for 2 minutes, then stir in the orzo and fry for 1 more minute.
Deglaze with the white balsamic vinegar and the stock.
Cover with the lid and boil the orzo for 10 - 12 minutes, stirring regularly.
Add some more water as necessary if the orzo becomes too dry.

Crumble the bacon into smaller pieces.
Transfer the fennel, the tomato and half of the bacon to the orzo.
Add half of the cooking juices from the oven dish, then mix well and add some more cooking juices as preferred.
Serve the orzo on plates, topped with the fish and the rest of the bacon.