Tomato Hake Bake with Red Peppers and Cauliflower
This simple hake and veggie tray bake makes it easy to put a nutritious seafood dinner on the table! Add garlic, herbs and a Knorr Vegetable Stock Pot to pack in plenty of flavour, and serve topped with feta cheese and fresh basil. This is a versatile recipe – you can use any roasting vegetables you have in the fridge.
Feeds
4Person
Preparation time
75Min.
easy
Ingredients
- 15 ml olive oil
- 1 onion, diced
- 3 cloves garlic, sliced
- 5 ml Robertsons thyme
- 10 ml Robertsons sweet basil
- 1 lemon, juice & zest
- 2 red peppers, chopped into large pieces
- 300 g cauliflower, cut into small medium sized florets
- 48 g packet Knorr tomato Base Dry Cook-In Sauce
- 1 x 400 g tin chopped tomatoes
- 1 Knorr vegetable stock pot (dissolved in 400ml hot water)
- Robertsons Atlantic sea salt, to season
- 1 ml Robertsons black pepper, to taste
- 10 cherry tomatoes, halved
- 180 g hake fillet pieces, boned and skin removed
- 1 handful fresh basil leaves
Preparation method
Nutrition
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