Recipe

Seared Hake, Olives and Capers

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Seared Hake, Olives and Capers

Soft and flaky baked hake with caper, olive and tomato butter served with lemony edamame baby potatoes.




Ingredients to serve 2

  • 2 x Hake Fillets - cut into portions
  • 1 clove x Garlic - chopped
  • 30g x Capers - chopped
  • 150g x Cherry Tomatoes - halved
  • 5g x Rosemary - chopped
  • ½ x Lemon - zested and halved for juicing
  • 5g x Italian Flat Leaf Parsley - roughly chopped
  • 100g x Edamame - take from freezer
  • 300g x Baby Potatoes - halved
  • 50g x Olives - halved
  • 20g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Hake Fillets - cut into portions
  • 2 cloves x Garlic - chopped
  • 60g x Capers - chopped
  • 300g x Cherry Tomatoes - halved
  • 10g x Rosemary - chopped
  • 1 x Lemon - zested and halved for juicing
  • 10g x Italian Flat Leaf Parsley - roughly chopped
  • 200g x Edamame - take from freezer
  • 600g x Baby Potatoes - halved
  • 100g x Olives - halved
  • 40g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands, cherry tomatoes and potatoes well. Rinse your italian flat leaf parsley thoroughly and drain on paper towel.

Gino's Tip

Step 1 - Baked Caper Hake

Season your hake portions with salt and pepper. Place them onto an oven tray, drizzle over a good few glugs of olive oil, add your capers, halved olives and cherry tomatoes, chopped garlic, rosemary, lemon zest and butter. Cover with foil and once your oven has preheated pop into the oven for 8-10 minutes until cooked through. Alternatively, you could pan fry your hake by searing it until it crusts on the flesh side for 2-3 minutes then transfer it to your oven tray and proceed as above.

Step 2 - Mame Potatoes

Cook your halved baby potatoes in a large saucepan of salted water for 12-15 minutes until tender. Drain through a colander. Fry your edamame in a pan for 1-2 minutes with a drizzling of olive oil until heated through. Now mix your baby potatoes and edamame together, season with salt and pepper, sprinkle over your chopped italian flat leaf parsley and a squeeze of lemon juice.

TO SERVE

Divide your mame potatoes amongst your servings, top with your baked caper hake and butter sauce.