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Baked hake with green rice

Name: Baked hake with green rice
Prep time: 35 min
Total time: 35 min
Yield: Serves 2
Ingredients: 1 onion, chopped; 1 green pepper, sliced; 175g long grain rice, rinsed; 80ml dry white wine; 500ml chicken or vegetable stock; 3 tbsp easy https://www.deliciousmagazine.co.uk/recipes/green-saucegreen sauce; 2 skinless hake fillets; 1 tbsp harissa; Crème fraîche to drizzle; Finely grated lemon zest

By: Pollyanna Coupland
Food producer, delicious.

Published: 23 Apr 24
Updated: 23 Apr 24

Brush hake fillets with a slick of punchy harissa, then serve the flaky white fish on top of herby green rice with onions and peppers. A healthy, low-effort dinner.

Got an open jar of harissa paste to use up? Try one of these delicious harissa recipes.

Easy
April 2024

Test kitchen approved

Serves 2
Hands-on time 35 minutes

Brush hake fillets with a slick of punchy harissa, then serve the flaky white fish on top of herby green rice with onions and peppers. A healthy, low-effort dinner.

Got an open jar of harissa paste to use up? Try one of these delicious harissa recipes.

Gluten-free recipes

Nutrition: Per serving

Calories: 698kcals
Fat: 23g (6.7g saturated)
Protein: 29g
Carbohydrates: 83g (13g sugars)
Fibre: 6.7g
Salt: 2g

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Ingredients

1 onion, chopped
1 green pepper, sliced
175g long grain rice, rinsed
80ml dry white wine
500ml chicken or vegetable stock
3 tbsp easy green sauce
2 skinless hake fillets
1 tbsp harissa
Crème fraîche to drizzle
Finely grated lemon zest

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Method

Add the chopped onion and sliced pepper to a large saucepan with a drizzle of vegetable oil or olive oil. Cook until softened, then add the rice and dry white wine. Simmer until reduced by half, then stir in the stock and green sauce. Bring to a simmer, cover and cook for 12 minutes.
Meanwhile, season the hake fillets with salt and pepper, then brush with the harissa. After 12 minutes, nestle the fish in the rice and cook uncovered for another 12-13 minutes or until the rice is cooked. Serve with a drizzle of crème fraîche spiked with a little finely grated lemon zest.