Hake Florentine with a Greek-Inspired Twist
with spanakopita-style spinach & Hollandaise sauceCalories
:
836 kcalProtein
:
40g proteinTotal
:
35 minutesDifficulty
:
EasyAllergens:
- Milk (including lactose)
- Ei
- 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
Baby potatoes
½ sachet(s)
Garlic & herb seasoning
150 g
Spinach
½ piece
Onion
1 piece
Garlic
50 g
Hollandaise sauce
(Contains: Milk (including lactose), Ei)
25 g
Feta
(Contains: Milk (including lactose))
2.5 g
Fresh dill
(May be present: Selderij)
1 piece
Skin-on hake fillet
(Contains: Vis)
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3498 kJ
Calories836 kcal
Fat49.1 g
Saturated Fat16.7 g
Carbohydrate52.6 g
Sugar8 g
Dietary Fiber12.3 g
Protein40 g
Salt2.5 g
Potassium96.3 mg
Calcium174 mg
Iron3.3 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.
Cooking Steps
1
- Preheat the oven to 220°C.
- Wash the baby potatoes and cut them in half, or any larger ones into quarters.
- Transfer to a bowl, then scatter over the garlic & herb seasoning and drizzle with olive oil.
- Season with salt and pepper, then toss well to coat.
2
- Transfer the baby potatoes to a parchment-lined baking sheet and roast in the oven for 30 - 35 minutes or until golden-brown, tossing halfway.
- Slice the onion into half-rings and crush or mince the garlic.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the onion for 2 - 3 minutes.
3
- Add the garlic and fry for 1 - 2 more minutes.
- Reduce the heat and gradually add the spinach, tearing it directly into the pan.
- Season with salt and pepper, then keep warm over a low heat until serving.
4
- Pat the fish dry with kitchen paper.
- Melt a knob of butter in a deep frying pan over medium-high heat. Fry the fish on its skin for 3 minutes.
- Lower the heat, then flip and fry for 2 more minutes. Season to taste with salt and pepper.
5
- Heat the Hollandaise sauce in a saucepan for 4 - 6 minutes over a low heat. Stir occasionally so as to prevent the sauce from sticking to the bottom of the pan.
- Meanwhile, finely chop the dill and crumble the cheese.
- Shortly before serving, stir the cheese into the spinach.
- Stir half of the dill into the Hollandaise sauce.
6
- Serve the spinach on plates with the baby potatoes and the fish alongside.
- Top the fish with the Hollandaise sauce.
- Garnish with the rest of the dill to finish.
