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Greek Feta Hake Bake

12 INGREDIENTS • 9 STEPS • 35MINS

Greek Feta Hake Bake

Recipe
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!
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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!
35MINS
Total Time
$0.69
Cost Per Serving
Ingredients
Servings
4
us / metric
Hake Medallion
1 box
(450 g)
Frozen Hake Medallion
I used I&J Deep Water Hake Medallions
Fennel Bulb
1
Fennel Bulb, washed
Lemon
2
Lemons, divided
Feta Cheese
as needed
Feta Cheese, drained
preferably in rounds, up to 3
Black Olives
8
Black Olives, pitted
up to 10
Fresh Rosemary
2 sprigs
Fresh Rosemary
up to 3
Dried Oregano
1 Tbsp
Dried Oregano
Smoked Paprika
2 tsp
Smoked Paprika
Orzo Pasta
1 1/2 cups
Orzo Pasta
Olive Oil
as needed
Olive Oil
Coarse Sea Salt
to taste
Coarse Sea Salt
Coarse Black Pepper
to taste
Coarse Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
316
Fat
5.6 g
Protein
28.9 g
Carbs
43.2 g
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Greek Feta Hake Bake
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/

Author's Notes

To make the recipe family-friendly, the olives can be replaced with cherry tomatoes if desired.
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C). Remove each Hake Medallion (1 box) from its packaging and set aside.
step 2
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).
step 3
Drizzle a little Olive Oil (as needed) in the base of an ovenproof dish and layer over the fennel and lemon slices.
step 3 Drizzle a little Olive Oil (as needed) in the base of an ovenproof dish and layer over the fennel and lemon slices.
step 4
Add the Feta Cheese (as needed) and arrange the hake on top, scattering over the Black Olives (8).
step 4 Add the Feta Cheese (as needed) and arrange the hake on top, scattering over the Black Olives (8).
step 5
Juice the remaining Lemon (1/2) and add to the dish. Season the hake with the Dried Oregano (1 Tbsp) and Smoked Paprika (2 tsp) and tuck the Fresh Rosemary (2 sprigs) in amongst the fish.
step 5 Juice the remaining Lemon (1/2) and add to the dish. Season the hake with the Dried Oregano (1 Tbsp) and Smoked Paprika (2 tsp) and tuck the Fresh Rosemary (2 sprigs) in amongst the fish.
step 6
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.
step 6 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.
step 7
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.
step 7 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.
step 8
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.
step 8 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.
step 9
Spoon the orzo onto each plate and top with a Cape hake medallion. Serve with Lemon Wedge (1). Enjoy!
step 9 Spoon the orzo onto each plate and top with a Cape hake medallion. Serve with Lemon Wedge (1). Enjoy!
Tags
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Brunch
Lunch
Fish
Healthy
Shellfish-Free
Dinner
Quick & Easy
Pasta
Rice
Seafood
Spring
Summer
Vegetables
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