Roasted Hake With Hemp & Herb Crust
This quick and healthy Roasted Hake With Hemp & Herb Crust is gluten-free and put together in a breeze. It's a dish that the entire family will enjoy.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Hake with Herb & Hemp Crust
- 2 hake fillets
- sea salt
- Black pepper freshly ground
- 2 teaspoons creamed horseradish
- 2 teaspoons capers
- 1 tablespoon fresh herbs of your choice I used parsley, thyme and basil
- 1 packet Linwoods Super Seeds Snackettes or 1 slice of a stale seed bread
- 1 tablespoon Linwoods Shelled Hemp
- 2 teaspoons olive oil extra virgin
- 16 cherry tomatoes preferably on the vine
- 1 zucchini
- 1 cup quinoa rinsed
- 2 cups water
- pinch salt
- 3 tablespoons fresh green pesto
- 1 handful rocket leaves
Preheat the oven to 420°F/220 °C.
Season the hake fillets with salt and pepper, then spread a thin layer of the creamed horseradish on top.
Fill your capers, herbs and Linwoods Snackettes into a blender and blitz until crumbly. Add the Linwoods hemp seeds and sprinkle the mixture on top of the horseradish layer and press them in firmly using your fingers.
Place the hake on a lightly greased baking tray. Chop the zucchini into bite-sized chunks and arrange them together with the tomatoes around the hake. Drizzle a little oil over the herb crust and vegetables.
Bake for 10-12 minutes or until the crust is crisp and lightly golden and the fish is cooked through.
Meantime prepare the quinoa, fill it together with the water into a small pot and bring to a boil. Then lower the heat and let simmer for about 10-12 minutes.
Mix in the fresh green pesto and stir until well combined.
Arrange some quinoa on each plate, and top it with some rocket leaves before you finish it with the roasted hake and vegetables.
Calories: 564kcal | Carbohydrates: 68g | Protein: 20g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 333mg | Potassium: 1122mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1590IU | Vitamin C: 51.8mg | Calcium: 160mg | Iron: 7.2mg