Hake with herby butternut and couscous-and-feta salad
Up to 6
Easy
20 minutes
25 minutesIngredients
Method
- 3 x 300 g fresh hake fillets
- Sea salt and freshly ground black pepper, to taste
- 8 thyme sprigs, leaves picked and chopped
- 60 g butter
- 4 garlic cloves, crushed
- ½ lemon, juiced
- 2 x 125 g Woolworths roasted red pepper pesto tubs
- 2 x 200 g Woolworths cherry tomatoes on the vine punnets
- Pomegranate rubies, to garnish
- Chives, to garnish For the couscous-and-feta salad:
- 330 g couscous
- 2 cups hot chicken stock or water
- 1 x 400 g Woolworths peeled and cubed butternut packet
- 3 T butter
- 2 T honey
- 120 g wild rocket, washed and dried
- 200 g feta, crumbled For the vinaigrette, mix:
- 1 T Dijon mustard
- 1⁄3 cup olive oil
- ½ lemon, juiced
- 3 T honey
- 4 T Italian parsley very finely chopped
- 2 T mint very finely chopped
- 2 T chives very finely chopped, plus extra to garnish
- Sea salt and freshly ground black pepper, to taste
Method
Ingredients
Preheat the oven to 180°C.
Pat the hake dry using kitchen paper and season well with salt, pepper and the thyme. Place on a lightly greased baking tray. Heat the butter in a pan and sauté the garlic for 2 minutes, or until soft.
Add the lemon juice, roasted red pepper pesto and stir. Smear a third of the mixture onto the fish. Place the cherry tomatoes on the side of the tray and drizzle with another third of the sauce, reserving the final third for serving. Bake for 20 minutes, or until cooked through.
To make the couscous-and-feta salad, place the couscous in a large dish and cover with the hot chicken stock or water. Cover with clingwrap and allow to stand for 10 minutes, or until the grains have doubled in size and the couscous is cooked. Microwave the butternut according to package instructions until tender.
Heat the butter in a large nonstick pan. Add the cooked butternut, drizzle with the honey and sauté until golden brown all over, about 5–7 minutes.
To assemble the meal, fluff the couscous with a fork, add the butternut, wild rocket, feta and vinaigrette and toss well. Place on a large serving platter. Top with the fish and roast tomatoes and drizzle over the remaining red pepper-and-garlic sauce. Scatter with pomegranate rubies and chives and serve warm.
Chef's note: “You’ll find that the flavour of the red pepper pesto beautifully complements the hake without overpowering it. Again, the couscous salad is something you can make in advance and dress just before serving.”
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