Roasted hake, squash and feta
Difficulty level: very easy
Servings 2 people
Ingredients
- 2 servings hake Cape Findus white (2x100g)
- 450 g butternut squash
- 70 g feta
- 2 c. tbsp pumpkin seeds
- 2 c. tbsp pomegranate seeds
- 2 c. tbsp olive oil
Instructions
-
Preheat the oven to 200°C.
-
Pour the olive oil into a baking dish and place the hake portions. Bake for 10 minutes.
-
Meanwhile, peel the squash and cut it into cubes of approximately 2 cm.
-
Once the time has elapsed, distribute the squash pieces in the dish and continue cooking for 12 minutes until the squash is tender and lightly browned.
-
Divide the squash between two plates. Carefully place a portion of hake on top, then crumble the feta around the fish.
-
Sprinkle with the pumpkin seeds and pomegranate seeds to add crunch, deliciousness and a touch of color.
Trick
For even more deliciousness, roast the pumpkin seeds for 2 to 3 minutes in a pan. You can also sprinkle with chopped parsley before serving.
© Findus
