Baked Hake with Wild Rice Salad

Wild rice is a much longer grain of rice than white or basmati. It has a crunchier and nuttier taste and makes a lovely change if you want to mix things up. Just remember though that it takes much longer to cook, so plan this in when making it. I’ve used hake in this recipe, however any white fish will do. The trickiest part is removing the chilli and cinnamon stick from the rice once cooked when you can’t see, but they are big enough to feel for with a spoon. Its a great healthy and filling meal, perfect for days when you have a little more time to cook and want to try something different. The walnuts add a lovely crunchy texture to the over all dish. I hope you enjoy it.

Print Recipe
Baked Hake with Wild Rice Salad
Prep Time 5 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Instructions
  1. Boil the kettle and weigh out the wild rice in to a pan.
  2. Cut the chilli in half and place 1 half and the cinnamon stick in to the pan with the rice.
  3. Pour 450ml boiling water in to the pan of rice, cover and leave to gently simmer for 45 minutes.
  4. Prepare the fish by laying each fillet in the middle of a piece of baking paper. Squeeze over the lemon juice and season with a little salt and black pepper.
  5. Lay a sprig of basil on each fish fillet.
  6. Thinly slice the other half of the red chilli and sprinkle it over the fish.
  7. Carefully wrap the fish up in the paper and place each parcel on a small baking tray.
  8. Break the walnuts in to small pieces and sprinkle them on to a separate small baking tray.
  9. Finely dice the beetroot.
  10. Set the oven to 180 degrees celsius. With 5 minutes left for the rice to cook, place the 2 trays in the oven and bake/roast for 8-10 minutes depending on size of fillet.
  11. Meanwhile, when the 45 minutes are up on the rice, check that all the water is absorbed and the rice is cooked. Remove the cinnamon stick and chilli half from the pan and discard.
  12. Stir through the diced beetroot and spinach, return the lid to the pan and heat through until the spinach wilts.
  13. Once cooked, remove the 2 trays from the oven. Stir through the walnuts in to the rice mixture
  14. To serve, divide the rice mixture between 2 bowls.
  15. Carefully unwrap the fish fillets and place on top of the rice. Enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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