Hake with Creamy Cherry Tomato Penne

Name: Hake with Creamy Cherry Tomato Penne with courgette, lemon & mint
Total time: 15 min
Yield: 2
Cuisine: Fusion
Ingredients: 180 g Penne; 1 piece Courgette; 2 piece Garlic; ½ piece Lemon; 1 piece Red onion; 125 g Red cherry tomatoes; 150 g Cooking cream; ½ sachet(s) Italian seasoning; 5 g Fresh mint; 1 sachet(s) Sicilian-style herb mix; 2 piece Skin-on hake fillet; 1 teaspoon White wine vinegar; 1 tablespoon Olive oil; 2 tablespoon [Plant-based] butter; ½ piece Low sodium fish or vegetable stock cube; to taste Salt and pepper

with courgette, lemon & mint

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Cherry tomatoes are more than just sweet and juicy - they're also rich in antioxidants, such as lycopene. Not to mention the pop of colour they add to a range of dishes!

Tags:

Family

Allergens:

Gluten

•Tarwe

•Melk (inclusief lactose)

•Vis

The quantities provided above are averages only.

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

Total15 minutes

Cooking Time15 minutes

DifficultyMedium

Ingredients

Serving amount

90 g

Penne

(Contains: Gluten, Tarwe May be present: Soja, Mosterd)

½ piece

Courgette

1 piece

Garlic

¼ piece

Lemon

½ piece

Red onion

65 g

Red cherry tomatoes

75 g

Cooking cream

(Contains: Melk (inclusief lactose))

¼ sachet(s)

Italian seasoning

2.5 g

Fresh mint

(May be present: Selderij)

½ sachet(s)

Sicilian-style herb mix

1 piece

Skin-on hake fillet

(Contains: Vis)

Not included in your delivery

½ teaspoon

White wine vinegar

½ tablespoon

Olive oil

1 tablespoon

[Plant-based] butter

¼ piece

Low sodium fish or vegetable stock cube

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3393 kJ

Calories811 kcal

Fat35.6 g

Saturated Fat18.5 g

Carbohydrate82.7 g

Sugar16 g

Dietary Fiber10.2 g

Protein37 g

Salt1.6 g

Potassium560.6 mg

Calcium56.8 mg

Iron1.2 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

•Grater

•Pan with Lid

•Casserole

•Tall-Sided Pan

Cooking Steps

Boil plenty of water in a pot or saucepan and cook the pasta for 9 - 11 minutes, covered.
Meanwhile, grate the courgette and crush or mince the garlic.
Quarter the lemon and halve the cherry tomatoes.
Slice the onion into half rings.

Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion with the garlic and cherry tomatoes for 1 - 2 minutes.
Stir in the cream, white wine vinegar and Italian herbs. Simmer for 1 minute over low heat, then crumble in the stock cube (see pantry for amount).
Stir in the courgette and season to taste with salt and pepper.
In the meantime, finely chop the mint leaves.

Melt a generous knob of butter in a frying pan over medium-high heat.
Season the fish on both sides with the Sicilian-style herbs, then fry for 3 minutes per side.
Deglaze with the juice of 1 lemon wedge per person.
Add half of the mint, then season to taste with salt and pepper.

Stir the pasta into the creamy courgette sauce and then serve on plates.
Top with the fish in its butter sauce.
Garnish with the rest of the mint and serve any remaining lemon wedges alongside.