Light & Crispy Hake with a Pineapple Summer Salsa
Light & Crispy Hake with a Pineapple Summer Salsa
Light & Crispy Hake with a Pineapple Summer Salsa
SHORT DESCRIPTION
Enjoy the refreshing flavours of this Light & Crispy Hake Fillets paird with fresh pineapple salsa. This delicious dish is as easy to make as it is good for you.
Serves 2 – 3
INGREDIENTS
1 x I&J Light and Crispy 500 g pack
½ pineapple, peeled and diced
50 g micro salad leaves
25 g pomegranate pips
1 x sweetcorn, corn cut off the cob
100 g sugar snaps, thinly sliced
Juice of ½ a lemon
¼ cup olive oil
Salt and pepper for seasoning
Tartar sauce for serving
METHOD
1.
Pre-heat the oven to 220°C. Bake the frozen I&J Light & Crispy portions for approximately 17 minutes until crisp and cooked through.
Pre-heat the oven to 220°C. Bake the frozen I&J Light & Crispy portions for approximately 17 minutes until crisp and cooked through.
2.
To make the salsa: While the fish is baking, in a bowl, place the pineapple, salad leaves, pomegranate pips, sweetcorn and sugar snaps. Whisk together the lemon juice and olive oil and pour over the salsa. Mix well and season to taste.
To make the salsa: While the fish is baking, in a bowl, place the pineapple, salad leaves, pomegranate pips, sweetcorn and sugar snaps. Whisk together the lemon juice and olive oil and pour over the salsa. Mix well and season to taste.
3.
Serve the baked fish topped with salsa and tartar sauce on the side.
Serve the baked fish topped with salsa and tartar sauce on the side.
SHORT DESCRIPTION
Enjoy the refreshing flavours of this Light & Crispy Hake Fillets paird with fresh pineapple salsa. This delicious dish is as easy to make as it is good for you.
INGREDIENTS
1 x I&J Light and Crispy 500 g pack
½ pineapple, peeled and diced
50 g micro salad leaves
25 g pomegranate pips
1 x sweetcorn, corn cut off the cob
100 g sugar snaps, thinly sliced
Juice of ½ a lemon
¼ cup olive oil
Salt and pepper for seasoning
Tartar sauce for serving
