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Hake with Homemade Zucchini Sauce

Name: Hake with Homemade Zucchini Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 250 g hake; 150 g basmati rice; 1 unit onion, diced; 2 cloves garlic, finely chopped; 1 unit zucchini, cut into 0.5–1 cm half-moons; 20 g cream cheese; 20 g cream cheese; 320 ml water; olive oil; salt; black pepper; 1 g ground cumin; 1 g ground coriander; 1 g smoked paprika; 0.5 g cinnamon; 0.5 g ground cayenne pepper; 1.23 g oregano; 1.23 g dried thyme; 0.62 g dried basil; 0.62 g dried rosemary; 0.31 g garlic powder

Delicious roasted hake fillets topped with a layer of cream cheese flavored with Mediterranean spices, accompanied by a vibrant homemade zucchini sauce and a rice perfumed with Middle Eastern spices. A light, flavorful dish that's very easy to prepare.

Servings: 2
Prep: 5 min
Cook: 25 min

Ingredients

250 g hake
150 g basmati rice
1 unit onion, diced
2 cloves garlic, finely chopped
1 unit zucchini, cut into 0.5–1 cm half-moons
20 g cream cheese
20 g cream cheese
320 ml water
olive oil
salt
black pepper
1 g ground cumin
1 g ground coriander
1 g smoked paprika
0.5 g cinnamon
0.5 g ground cayenne pepper
1.23 g oregano
1.23 g dried thyme
0.62 g dried basil
0.62 g dried rosemary
0.31 g garlic powder

Instructions

Cook the rice: Preheat the oven to 220 °C. Fill a saucepan with the water, add the rice and salt to taste, cover and bring to a boil. Once boiling, reduce to medium-low heat and cook for 11–13 minutes, stirring occasionally. When cooked, drain the rice and keep it covered in the pot.
Prepare the vegetables: peel and finely chop the garlic. Peel the onion, halve it and cut into small dice. Peel the zucchini, set aside half in strips and cut the other half into 0.5–1 cm half-moons. In a small bowl, mix half of the cream cheese with the Mediterranean spices.
Saute the vegetables: in a large frying pan, heat a drizzle of oil with half of the chopped garlic over medium heat for 1–2 minutes. Add the onion and zucchini (excluding the reserved portion), season with salt and pepper and cook for 6–8 minutes, stirring. Increase the heat and cook for 2 more minutes until golden. Add the reserved zucchini and cook for 1 minute.
Season and bake the hake: pat the hake dry with paper towels and place it skin-side down in a baking dish. Season with salt and pepper, drizzle with oil and spread the cream cheese and Mediterranean spices mixture on top, avoiding the skin. Bake in the middle of the oven for 10–12 minutes until golden and cooked through.
Make the sauce: when the vegetables are golden, transfer them to a measuring jug along with the remaining cream cheese. Blend with an immersion blender until smooth and homogeneous.
In the frying pan, heat a drizzle of oil with the remaining garlic over medium heat for 1–2 minutes. Add the cooked rice and Middle Eastern spices, season with salt and pepper and cook for 2–3 minutes, stirring. Serve the rice on one side of the plate, the zucchini sauce on the other, and place the hake on top.

Nutrition (per serving)

Calories: 464 kcal
Protein: 29 g
Carbohydrates: 31 g
Fat: 24 g
Fiber: 4 g