with baby potato and pea salad
A light and refreshing pea salad is a fantastic side to nourishing hake and salty Greek style cheese.
Allergens
Utensils
Tags
Tomato
2 unit(s)
Aioli
1 sachet(s)
Baby Potatoes
500 grams
Peas
120 grams
Hake
250 grams
Greek Style Cheese
100 grams
Cajun Spice Mix
1 sachet(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
- Boil a pot of salted water.
- Halve the potatoes (quarter larger potatoes).
- Add the potatoes to the water, lower the heat to medium and cook until fork tender, 15-20 mins.
- Add the peas for the final 1-2 mins of cooking time.
- Drain in a sieve and set aside.
- Place a large pan over medium-high heat with a drizzle of oil.
- Pat the hake dry with kitchen paper. Season with Cajun spice, salt and pepper.
- Once hot, cook the fillets in the pan for 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
- Turn over and cook on the other side for a further 4-5 mins.
- Chop the tomatoes into 2cm chunks and toss with a drizzle of oil.
- Season to taste with salt and pepper.
- Once the potato and peas have boiled and cooled, toss together with a knob of butter.
- Season to taste with salt and pepper.
- Divide the fish between plates and top with the tomatoes and crumbled Greek style cheese.
- Drizzle the aioli over the top.
- Serve the potato and pea salad alongside.
2496
kJ
Energy (kJ)
597
kcal
Energy (kcal)
31.8
g
Fat
11.4
g
of which saturates
38
g
Carbohydrate
16.1
g
of which sugars
6.9
g
Dietary Fiber
40.4
g
Protein
0
mg
Cholesterol
4.63
g
Salt
