Greek Feta Hake Bake

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 box
(450 g)

Frozen Hake Medallions

I used I&J Deep Water Hake Medallions

1

Fennel Bulb , washed

2

Lemons , divided

as needed

Feta Cheese , drained

preferably in rounds, up to 3

8

Black Olives , pitted

up to 10

2 sprigs

Fresh Rosemary

up to 3

1 tsp

Dried Oregano

1 tsp

Smoked Paprika

1 cup

Orzo Pasta

as needed

Olive Oil

to taste

Coarse Sea Salt

to taste

Coarse Black Pepper

Cooking Instructions

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Step 1

Preheat the oven to 400 degrees F (200 degrees C). Remove each Hake Medallions (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 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 tsp) and Smoked Paprika (1 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 7

Cook the Orzo Pasta (1 cup) 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 9

Spoon the orzo onto each plate and top with a Cape hake medallion. Serve with Lemon Wedge (1) . Enjoy!