Fresh, zesty and perfect for a springtime lunch enjoyed outdoors, this Greek-inspired hake recipe utilizes Mediterranean ingredients like creamy feta cheese, fennel, and lemon. Heart-healthy Cape hake is flavored with olive oil, fresh herbs, and lemon juice making this recipe as health-conscious as it is delicious!
Author: East After Noon
Coarse Sea Salt
Coarse Black Pepper
Preheat the oven to 400 degrees F (200 degrees C). Remove each Hake Medallions (1 box) from its packaging and set aside.
Chop off the stalks of the Fennel Bulb (1) reserving the leaves. Using a very sharp knife or mandolin, thinly slice the fennel bulb. Do the same with a Lemon (1/2).
Drizzle a little Olive Oil (as needed) in the base of an ovenproof dish and layer over the fennel and lemon slices.
Add the Feta Cheese (as needed) and arrange the hake on top, scattering over the Black Olives (8).
Juice the remaining Lemon (1/2) and add to the dish. Season the hake with the Dried Oregano (1 Tbsp) and Smoked Paprika (1/2 Tbsp) and tuck the Fresh Rosemary (2 sprigs) in amongst the fish.
Season the entire dish with Coarse Sea Salt (to taste) and Coarse Black Pepper (to taste) and drizzle over some more olive oil. Bake the fish for 20-25 minutes or until gently flaking.
Cook the Orzo Pasta (1 1/2 cups) according to packet instructions and pour into a large bowl. Remove the hake from the dish and keep warm.
Using tongs, transfer the cooked fennel, feta, and olives from the ovenproof dish to the orzo and combine. Finely chop the reserved fennel leaves and add to the mixture.
Spoon the orzo onto each plate and top with a Cape hake medallion. Serve with Lemon Wedge (1). Enjoy!
To make the recipe family-friendly, the olives can be replaced with cherry tomatoes if desired.
Nutrition Per Serving
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