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Hake with Peach & Aubergine

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Ingredients

Adjust Servings:
2 Hake fillets - 100g
1 tsp Olive Oil
1 tblsp Coconut Aminos
2 Aubergines - medium - sliced and brushed with 1tblsp olive oil
2 Peaches - cut in half stone removed
2-g Brazil nuts - rough chopped Use Pine nuts if you prefer
1 tblsp Brazil nut butter Use almond instead if you prefer
100g Spinach

Hake with Peach & Aubergine

Features:

    Ingredients

    Directions

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    Steps

    1
    Done

    Heat 2 pans.

    2
    Done

    Spread out aubergines and peaches (flat side down) in the pans. Cook until peaches are caramelised and aubergine is tender and brown on both sides. At this point put them all in 1 pan. Wipe the other one clean putting it back on the heat.

    3
    Done

    Brush the hake with olive oil, season. Cook in the clean pan on one side for 5-7 minutes until brown. Turnover and repeat. Spoon half the aminos over each fillet, leave in the pan.

    4
    Done

    Add the Brazil nuts to the peach pan. Season.

    5
    Done

    Split the spinach between 2 plates. Top with half the aubergine mix each, a piece of fish and drizzle with the nut butter.

    RdC

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    Rosemary Chicken & Pineapple
    next
    Salmon & Mushroom Pasta
    previous
    Rosemary Chicken & Pineapple
    next
    Salmon & Mushroom Pasta

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