Cook Up A Storm with Sarah Graham and UCOOK!
This installment of foodie and TV star Sarah Graham’s recipes for the newly launched categories on UCOOK e-food site will leave you begging for more …
Dukkah-Crusted Hake with Herbed Millet Salad Original recipe serves 2 Active cooking time: 10 min
Inactive cooking time: 20 minIngredientPortion for 1 Portion for 2Portion for 4Hake fillet (1 fillet = 180 grams)1 fillet (180 g)2 fillets (360 g)4 fillets (720 g)Nomu dukkah15 ml25 ml50 mlMillet20 ml80 ml80 mlLemon (for hake and dressing)1 whole1 whole2 wholeBasil2.5 g5 g5 gParsley2.5 g5 g5 gMint2,5 g5 g5 gMixed seeds7.5 g15 g30 gFeta37.5 g75 g150 gYoghurt (for dressing)15 g30 g60 gHeirloom tomatoes40 g80 g160 gFrozen peas (1/2 cup for 4 people)40 g80 g150 g
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What you’ll need
2 tsp. olive oil
1 tbsp. olive oil
Salt and pepper
Water What to do
Preheat oven to 200 degrees Celsius. Cook millet according to packet instructions and prepare the remaining salad ingredients. Place hake fillets on a non-stick baking tray; drizzle the olive oil over the fish, sprinkle over the dukkah spice mix and bake for 8 to10 minutes or until cooked through. Toss together the millet with the other salad ingredients (mixed seeds, feta, frozen peas and herbs) and season to taste. Divide between two plates, top with a hake fillet, garnish with extra chopped herbs, another drizzle of olive oil and squeeze of lemon juice if you like.
By: Sarah Graham Source and image: UCOOK