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Seeded hake with cucumber salad

Enjoy a deliciously healthy light dish with this seeded hake and cucumber combo! It packs plenty of flavours to make a tasty seafood delight.


For the hake
1 cup raw pumpkin seeds
¼ cup raw sunflower seeds
1½ tsp chilli powder
Salt and pepper
5 tbsp olive oil
4 whole baby hakes
For the salad
1 cucumber, sliced into matchsticks
2 tbsp olive oil
2 tsp black pepper

For the hake
1. Preheat the oven to 200°C and line a baking tray.
2. Place the seeds, chilli powder, salt and pepper in a food processor. Pulse until seeds are chopped but not ground.
3. Add half the oil and pulse to combine. Stir through more oil as needed, until the mixture is moist enough to hold together when you pinch a clump.
4. Rinse fish, pat dry and then arrange on the baking tray. Top each one with 2–3 tsp seed mixture, pressing it down to stick.
5. Bake for 30 minutes, until cooked through.
For the salad
1. Mix all the ingredients together. Serve with the seeded hake.

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