Fish is a great part of a balanced, healthy diet. It is common in diets all over the world, and you might have heard of fish and chips being a famous fried option. However, have you heard of combining fish and potatoes? Common in the UK or Ireland, this Steamed Hake with Potatoes recipe will help impress your friends and family with a flavorful and memorable dish.
This recipe takes approximately only 30 minutes to get ready, so this is a quick yet fabulous dish. The recipe uses a minimum number of ingredients, so you can consider shopping for them if you would like to cook this special meal.
You can also prepare the steamed hake and potatoes using a baking method instead of a steamer if your steamer is not large enough.
Bone and scale the hake fillets and before cooking the fish, prepare the potatoes. You can add green beans, mayonnaise, and your favorite spices.
Onions, breadcrumbs, tomatoes, vegetables, and lemon can all add to the appeal and taste of this meal.
Serve the cooked hake and potatoes with a garnish of onions and olive oil to have a fresh presentation.
Hake is a lean, healthy fish option. It is considered a high protein source, but this type of fish does not contain enough Omega 3. Despite this, hake does have other fatty acids essential to combating inflammation. Hake also consists several micronutrients including most B vitamins including B12. It is rich in potassium, phosphorus, and selenium. Thus, it is a great low-fat and low-calorie choice. Potatoes are also packed with nutrients, and they are a good source of antioxidants. They improve blood sugar control and digestive health. Thus, the combination of hake and potatoes is not only healthy but filling too.
Whether you are looking for a new fish-based recipe or are just discovering the wonderful hake taste, this recipe will give you a combination to savour.
Ingredients
- 400 g Frozen of fresh Hake Fillets deboned
- 4 large Potatoes
- 2 tbsp Mayonaise
- Fish spice (optional)
- Salt and pepper
- 1 Lemon or Lime
Instructions
- Scrub the potatoes clean and place in a saucepan of cold water, bring to the boil and let it cook until the potatoes are soft. Drain and dry.
- Season the hake, you can remove the skin if you so desire. Place the fillet in a steamer and cover with a lid. If steaming in a saucepan, fill the pan with a layer of water and place the steamer on top, making sure that it does not come into contact with the water. Heat the water to a gentle simmer before adding the fillets of hake.
- Cook for 8-10 minutes until the hake is cooked through – the cooking time will vary depending on the thickness of the fillet. Finish off with a squeeze of lemon juice or lime juice. Set aside.
- When plating, score the surface of each potato half with a sharp knife in a criss-cross pattern. Add the mayonnaise. Add the fish and served with a salad.
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