GRILLED HAKE RECIPE RECIPES

Name: Fresh grilled hake
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 5 servings
Cuisine: Cooking Method
Ingredients: 4.00 garlic cloves, crushed; 10.00 ml ginger fresh or bottled; salt and freshly ground black pepper to taste; 45.00 ml fresh chillies 573; 2.00 ml fresh chillies finely chopped; 30.00 ml lemon peeled and grated; 1.00 kg hake fillets

FRESH GRILLED HAKE - FOOD24

Fresh grilled hake - Food24 image

A healthy dish to put some spring in your step.

Provided by Food24

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 5 servings

Number Of Ingredients 7

Ingredients

4.00 garlic cloves, crushed
10.00 ml ginger fresh or bottled
salt and freshly ground black pepper to taste
45.00 ml fresh chillies 573
2.00 ml fresh chillies finely chopped
30.00 ml lemon peeled and grated
1.00 kg hake fillets

Steps:

Spread garlic, ginger, salt, pepper, olive oil, chillies and lemon peel over hake.Heat grill and arrange hake on a grilling rack over a grilling pan. Grill for 2 to 3 minutes on each side. When hake is a crisp golden brown, remove and pour juices over.Serve with baked potatoes and green salad.TOTAL KILOJOULE COUNT: 6 200 kJ (1 480 Cal). A portion: 1 240 kJ (295 Cal).

GRILLED HAKE WITH GARLIC POTATOES - BORD BIA

Grilled Hake with Garlic Potatoes - Bord Bia image

This is the perfect dish for a Saturday night dinner with friends and it couldn't be easier to prepare.

Provided by Bord Bia

Prep Time 0S

Cook Time 1 hours

Yield 4

Number Of Ingredients 8

Ingredients

4 hake fillets, about 175g each, skinned and boned
25g butter, softened
100g semi sundried tomatoes
2 tablespoons pine nuts, toasted
1 clove garlic, peeled and chopped
8 tablesp. olive oil
Juice of ½ lemon
Salt and pepper to taste

Steps:

Preheat the oven to Gas Mark 4, 180°C/fan 160°C (350°F).

Put the potatoes, milk, cream, garlic, nutmeg and a little salt and pepper in a large saucepan and bring to the boil. Reduce the heat and simmer for 3 minutes, stirring regularly.

Remove from the heat and transfer the potatoes and sauce to an ovenproof baking dish. Cover with foil and bake for 40 minutes. Remove the foil and bake for a further 15 minutes until the top is golden.

To cook the hake: Preheat the grill to hot. Place the fish, flesh side up, on a baking sheet which has been lined with foil and oiled, brush with a little softened butter and season with salt and pepper.

Grill for about 8-10 minutes until the fish flakes easily.

Meanwhile place all the ingredients for the Sundried Tomato Dressing in a food processor and whizz until puréed.

Place a spoonful of garlic potatoes in the centre of the plate, top with the grilled hake and drizzle over Sun-Dried Tomato Dressing. Garnish with the wild rocket salad.

Nutrition Facts :

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This is the perfect dish for a Saturday night dinner with friends and it couldn't be easier to prepare.
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Preheat the oven to Gas Mark 4, 180°C/fan 160°C (350°F).

Put the potatoes, milk, cream, garlic, nutmeg and a little salt and pepper in a large saucepan and bring to the boil. Reduce the heat and simmer for 3 minutes, stirring regularly.

Remove from the heat and transfer the potatoes and sauce to an ovenproof baking dish. Cover with foil and bake for 40 minutes. Remove the foil and bake for a further 15 minutes until the top is golden.

To cook the hake: Preheat the grill to hot. Place the fish, flesh side up, on a baking sheet which has been lined with foil and oiled, brush with a little softened butter and season with salt and pepper.

Grill for about 8-10 minutes until the fish flakes easily.

Meanwhile place all the ingredients for the Sundried Tomato Dressing in a food processor and whizz until puréed.

Place a spoonful of garlic potatoes in the centre of the plate, top with the grilled hake and drizzle over Sun-Dried Tomato Dressing. Garnish with the wild rocket salad.

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