The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Mexican-spiced Hake with Cumin Corn Rice & Avocado Salsa
Punchy, Mexican flavours (think: smoked paprika, cumin and lime) meet our delicate, sustainably-sourced hake. Serve with sweet charred sweetcorn & brown rice. A chunky avocado and tomato salsa on the side. Perfecto!
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 1 tsp ground cumin
- 140g sweetcorn (sweetcorn, water, salt)
- 2 hake fillets (skin off) (Fish)
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 25g honey (use half)
- 1 unwaxed lime
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 1 avocado
- 3 spring onion
- 110g baby tomatoes
- 80g brown rice (100% Brown Rice)
Nutritional Information
Calories: 730
Protein: 47g
Carbs: 56g
Fat: 36g
Ingredients
- 25g honey (use a quarter)
- 1 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 3 spring onion
- 80g brown rice (use half) (100% Brown Rice)
- 150g hake fillet (skin off) (Fish)
- 1 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 unwaxed lime (use half)
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 110g baby tomatoes (use half)
- 1 tsp ground cumin (use half)
- 1 avocado (use half)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
Nutritional Information
Calories: 735
Protein: 47g
Carbs: 56g
Fat: 36g
Mexican-spiced Hake with Cumin Corn Rice & Avocado Salsa
Punchy, Mexican flavours (think: smoked paprika, cumin and lime) meet our delicate, sustainably-sourced hake. Serve with sweet charred sweetcorn & brown rice. A chunky avocado and tomato salsa on the side. Perfecto!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium frying pan, 2 medium bowls, a small bowl & a sieve
Cook the rice
- Add the rice to the saucepan and simmer for 25-30 mins, until cooked, then drain and return to the pan
Make the avocado salsa & dressing
- Halve the tomatoes. Thinly slice the spring onions. Dice the avocado into 2cm chunks
- Add the tomatoes, avocado and half the spring onion to a medium bowl, along with the red wine vinegar and a pinch of salt and pepper. Toss to combine, then set aside
- In the small bowl, combine the juice from the lime with the half pack of honey and 1 tsp oil. Season with salt and pepper. Set aside
Roast the hake
- In the other medium bowl, combine the sundried tomato paste, Mexican spice, 1 tbsp water (1/2 tbsp for 1 person) and 1 tsp oil. Add the hake and gently toss to coat evenly. Season with salt and pepper
- Transfer the hake to the lined baking tray and roast for 16 mins, until cooked through
Char the corn
- Meanwhile, drain the sweetcorn
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the sweetcorn and cook for 4-5 mins, until golden. Season with salt
- Add the cumin and cook for another 30 secs, then remove from the heat
Finish & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- When everything's ready, stir the charred corn through the rice
- Share the corn rice between bowls, with the avocado salsa alongside. Top with the hake and drizzle over the honey lime dressing. Scatter over the remaining spring onion to finish
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