I had never tasted hake before this, and probably never would have if it weren't for the very friendly guy in the fishmongers who decided to give me a piece to try. I can't take credit for this recipe... it was his suggestion (except for the veggie noodles... blame me for those). You can also blame me for the unimaginative naming of the dish... thankfully I don't work in marketing!
For the hake:
- Hake fillet (or white fish of your choice)
- 3 tbsp organic coconut milk
- 2 garlic cloves
- 1 tsp fresh ginger, grated
- 1 lime, zest and juice
- sea salt
- dried chilli flakes
- cherry tomatoes
Place fish skin side down on a large piece of tin foil.
In a small bowl, mix coconut milk with garlic, ginger, chilli and lime.
Pour over fish, and season with sea salt and black pepper.
Place tomatoes alongside fish, and wrap tin foil loosely to lock in the steam and juices as it bakes.
Bake in preheated oven (170d) until fish is just opaque. (15 minutes should be enough, depending on the thickness of fish)
You can choose whatever vegetables you fancy for this, but I used parsnip, carrot, aubergine and courgette.
Using a wide vegetable peeler if you don't have a slicing attachment for your food processor, slice each vegetable into long noodle-like strips.
Add 1/2 tsp of coconut oil, a pinch of salt, and some more chilli flakes to a wok.
Add your veggie noodles, and cook over a high heat until cooked but still holding their shape. This will only take 3/4 minutes.
Serve your fish on a bed of vegetable noodles, and drizzle some of the baking juices & coconut milk over the top. This dish only takes about 30 minutes and is really inexpensive, so yet again... no excuses :)