The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy Chimichurri Hake & Black Rice Salad
A summer dish leaping with bold flavours. Sustainably sourced hake, lacquered with a vibrant chimichurri and baked till flaky and tender. Served over black rice salad dressed in a zippy coriander and chilli dressing.
Ready in 20
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 courgette (use half)
- 230g wholegrain black rice (use half) (whole grain black rice, water, rice oil, salt)
- 2 spring onion
- 2 tbsp lime, coriander and chilli dressing (use half) (Soya) (Sunflower Oil, Water, Wheat Free Soy Sauce, Lime Juice Concentrate, Coriander Leaf, Lime Leaf, Red Chillies, Salt, Xanthan Gum, Cayenne Pepper)
- 110g baby tomatoes (use half)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 1 tbsp chimichurri (use half) (Rapeseed Oil, Parsley, Garlic, White Wine Vinegar, Fine Oregano, Lemon Juice Concentrate, Red Chilli, Green Jalapeno, Sea Salt, Ground Black Pepper, Ground Oregano)
- 150g hake fillet (skin off) (Fish)
Nutritional Information
Calories: 691
Protein: 48g
Carbs: 57g
Fat: 29g
Ingredients
- 1 courgette
- 1 tbsp chimichurri (Rapeseed Oil, Parsley, Garlic, White Wine Vinegar, Fine Oregano, Lemon Juice Concentrate, Red Chilli, Green Jalapeno, Sea Salt, Ground Black Pepper, Ground Oregano)
- 2 spring onion
- 140g sweetcorn (sweetcorn, water, salt)
- 2 hake fillets (skin off) (Fish)
- 230g wholegrain black rice (whole grain black rice, water, rice oil, salt)
- 110g baby tomatoes
- 2 tbsp lime, coriander and chilli dressing (Soya) (Sunflower Oil, Water, Wheat Free Soy Sauce, Lime Juice Concentrate, Coriander Leaf, Lime Leaf, Red Chillies, Salt, Xanthan Gum, Cayenne Pepper)
Nutritional Information
Calories: 688
Protein: 48g
Carbs: 57g
Fat: 29g
Speedy Chimichurri Hake & Black Rice Salad
A summer dish leaping with bold flavours. Sustainably sourced hake, lacquered with a vibrant chimichurri and baked till flaky and tender. Served over black rice salad dressed in a zippy coriander and chilli dressing.
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Cooking Instructions
- Turn the grill to high heat (240C). Place the hake onto a foil-lined baking tray. Rub with the chimichurri, 2 tsp oil and a pinch of sea salt. Grill for 10-12 mins, until cooked through.
- Heat a large frying pan on medium-high heat. Add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot.
- Drain the sweetcorn. Peel the courgette into ribbons. Halve the tomatoes. Finely chop the spring onions and add all to a mixing bowl.
- Add the cooked rice and the lime, coriander and chilli dressing to the mixing bowl. Season with sea salt to taste and toss to combine.
- Serve the rice salad in bowls and top with the hake.
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