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
Salt
to taste
Pepper
to taste
Oil
to taste
- Boil a pot of salted water for the peas.
- Add the peas and allow to warm through, 1-2 mins. Drain in a sieve (reserve the hot water). Set aside and allow to cool.
- Return the reserved water to the pot with some more salt and water (if required).
- 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. 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 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 the aioli.
- Season to taste with salt and pepper.
- Divide the fish between plates and top with the tomatoes and crumbled Greek style cheese.
- Serve the potato and pea salad alongside.
2692
kJ
Energy (kJ)
643
kcal
Energy (kcal)
30.9
g
Fat
9.8
g
of which saturates
56.1
g
Carbohydrate
9.7
g
of which sugars
1
g
Dietary Fiber
39
g
Protein
0
mg
Cholesterol
4.57
g
Salt
