Baked hake with green rice
Brush hake fillets with a slick of punchy harissa, then serve the flaky white fish on top of herby green rice with onions and peppers. A healthy, low-effort dinner.
Got an open jar of harissa paste to use up? Try one of these delicious harissa recipes.
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Ingredients
- 1 onion, chopped
- 1 green pepper, sliced
- 175g long grain rice, rinsed
- 80ml dry white wine
- 500ml chicken or vegetable stock
- 3 tbsp easy green sauce
- 2 skinless hake fillets
- 1 tbsp harissa
- Crème fraîche to drizzle
- Finely grated lemon zest
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Method
- Add the chopped onion and sliced pepper to a large saucepan with a drizzle of vegetable oil or olive oil. Cook until softened, then add the rice and dry white wine. Simmer until reduced by half, then stir in the stock and green sauce. Bring to a simmer, cover and cook for 12 minutes.
- Meanwhile, season the hake fillets with salt and pepper, then brush with the harissa. After 12 minutes, nestle the fish in the rice and cook uncovered for another 12-13 minutes or until the rice is cooked. Serve with a drizzle of crème fraîche spiked with a little finely grated lemon zest.
Nutrition
- 698kcals Calories
- 23g (6.7g saturated) Fat
- 29g Protein
- 83g (13g sugars) Carbs
- 6.7g Fibre
- 2g Salt
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