Get creative with this Pan Fried Hake with Portuguese Spice and a Quinoa salad side recipe

4 x 200g Hake fillets, skin on
1 1/2 Tbsp potuguese spice
Juice of half a lemon
Light fry spray
2 tbsp spring onion to garnish

Quinoa salad
1 cup of quinoa
1 1/2 cup cucumber cubed
200g baby tomatos halved
3 tbsp spring onion chopped
1 ripened avo cubed
Juice of half a lemon
Salt and pepper

How to
For the salad
Place the quinoa with 2 cups of water in a saucepan over high heat, bring to the boil and then reduce. Allow to simmer for 15 minutes. Remove from the heat to a bowl. Add 1 Tbsp light olive oil, lemon juice and season. Mix well.

Add the cucumber, tomatos, spring onion and avo. Stir to combine. Set aside until ready to serve.

For the fish
Gently rub the flesh of the fish with the Portuguese spice.

Spray the skin side of the fish fillets and fry skin side down in a non-stick pan for 2 1/2 minutes. Turn and fry flesh side down for a further 2 1/2 minutes.

Remove to a plate and dress with the fresh lemon juice.

Recipe provided by Novo Nordisk Changing Diabetes

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