Crispy Hake with Grapefruit Salad
Category: Main Courses
Serves: 3
Ingredients
| Ingredient | Quantity |
|---|---|
| Hake fillets | 300g |
| Pink grapefruit | 300g |
| Quinoa | 25g |
| Taggiasca olives | 60g |
| Extra virgin olive oil | To taste |
| Fine salt | To taste |
| Black pepper | To taste |
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | ~350 kcal |
| Protein | 30g |
| Carbohydrates | 25g |
| Fats | 16g |
| Fiber | 5g |
| Sodium | ~500mg |
Instructions
-
Prepare the Quinoa:
Rinse the quinoa under cold running water to remove any bitterness. After rinsing, toast it lightly in a non-stick pan over medium heat for about 3-4 minutes, until it releases a nutty aroma. Set aside.
“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business -
-
Cook the Hake:
Preheat your oven to 200°C (392°F). Drizzle a baking tray with some extra virgin olive oil and place the hake fillets on it. Season the fillets generously with salt and black pepper. Roast in the preheated oven for about 20 minutes, or until the fillets are golden and crispy on the outside, yet tender inside. -
Prepare the Grapefruit Salad:
While the fish is cooking, prepare the grapefruit salad. Begin by peeling the grapefruit “alive.” Cut off the top and bottom of the fruit, then carefully trim away the peel and pith, following the contours of the fruit. Use a sharp knife to separate the segments of the grapefruit, working along the natural membranes to release the juicy pieces. Collect the segments in a bowl. -
Assemble the Salad:
Add the Taggiasca olives to the bowl with the grapefruit segments. Season the mixture with salt and pepper to taste, and toss gently to combine all the ingredients. -
Plate and Serve:
To serve, arrange a portion of the grapefruit and olive salad on each plate. Top with the crispy hake fillets. Drizzle with a touch of extra virgin olive oil for added richness and flavor. Serve immediately and enjoy the refreshing combination of textures and flavors!
This Crispy Hake with Grapefruit Salad brings together a perfect balance of freshness and crunch. The light and flaky fish pairs beautifully with the tangy-sweet citrus salad, while the toasted quinoa adds a touch of nuttiness. A dish that’s as healthy as it is satisfying, perfect for a quick yet elegant main course!
