Hake in Creamy Dill Sauce with Lemon Potatoes
with olives, fennel, eggplant & bell pepperCalories
:
821 kcalProtein
:
35.5g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Milk (including lactose)
- Vis
- Selderij
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Potatoes
½ piece
Lemon
1 piece
Garlic
½ piece
Bell pepper
½ piece
Eggplant
¼ sachet(s)
Dried oregano
½ sachet(s)
Garlic & herb seasoning
½ piece
Shallot
75 g
Cooking cream
(Contains: Milk (including lactose))
5 g
Fresh dill
(May be present: Selderij)
15 g
Kalamata olives
½ piece
Fennel
1 piece
Skin-on hake fillet
(Contains: Vis)
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
White balsamic vinegar
1 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3436 kJ
Calories821 kcal
Fat43.8 g
Saturated Fat19.2 g
Carbohydrate70.2 g
Sugar18.3 g
Dietary Fiber13.3 g
Protein35.5 g
Salt2 g
Potassium2132.8 mg
Calcium130.7 mg
Iron3.6 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
•Tall-Sided Pan
Cooking Steps
1
- Preheat to oven to 200°C.
- Thoroughly wash the potatoes and cut them into wedges. Crush or mince the garlic.
- Zest the lemon. Set aside two lemon slices per person, then juice the rest.
- In a large bowl, combine the potato wedges with the lemon zest, the lemon juice, the garlic & herb seasoning and half the garlic. Season with salt and pepper.
2
- Transfer the potato wedges to a parchment-lined baking sheet.
- Cut the eggplant into batons of no more than 2cm thickness.
- Quarter the fennel and remove the tough core, then chop the fennel into strips.
- Cut the bell pepper into strips, then transfer all three to the same large bowl and drizzle with olive oil.
3
- Add the oregano and the rest of the garlic, then season with salt and pepper. Toss well to combine, then transfer to a parchment-lined baking sheet.
- Roast the vegetables and the potato wedges for 25 - 30 minutes.
- Meanwhile, finely chop the shallot.
- Melt a knob of butter in a saucepan over medium-high heat and fry the shallot for 2 - 3 minutes.
4
- Deglaze with the white balsamic vinegar, then add the cream.
- Mix well and allow to reduce for 4 - 5 minutes over high heat.
- Finely chop the dill and set aside a third to use later as garnish.
- Stir the rest of the dill into the sauce. Season to taste with salt and pepper, then keep warm over a low heat until serving.
5
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the fish on its skin for 3 minutes.
- Lower the heat, then flip and fry for 2 more minutes.
- Add a knob of butter and the reserved lemon slices, then season to taste with salt and pepper.
- Meanwhile, slice the olives into thin rings.
6
- Serve the potato wedges and vegetables on plates.
- Serve the fish alongside and drizzle with the lemon butter sauce.
- Top with the creamy dill sauce and garnish with the reserved dill.
- Top the vegetables with the olives to finish.
