Medium

Hake en croûte with vegetables

Name: Hake en croûte with vegetables
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 4 servings
Cuisine: Traditional
Ingredients: 460 g Puff pastry (2 chilled sheets); 600 g Hake (4 cleaned, dry loins); 180 g Onion; 150 g Red pepper; 120 g Green pepper; 200 g Courgette; 220 g Aubergine; 250 g Tomato (crushed); 60 ml White wine; 45 ml Extra virgin olive oil; 2 g Oregano; 6 g Salt; 1 g Black pepper

Total time1 h 25 min Preparation and possible waiting 35 min · Cooking 50 min

Preparation and possible waiting: 35 min · Cooking: 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Puff pastry. Fish: Ingredient to check: Hake. Sulphites: check label: Ingredient to check: White wine. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Puff pastry.

Rating Not yet rated

Hake loins wrapped in crisp puff pastry with a well-reduced homemade vegetable filling.

Jump to steps

35 minpreparation and possible waiting

50 mincooking

4servings

3.062 kcalwhole recipe

765 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 25 min Preparation and possible waiting 35 min · Cooking 50 min

Preparation and possible waiting: 35 min · Cooking: 50 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Main course 1 to 2 hours Traditional

Allergens

View full classification 21 tags

Diet

Pescatarian

Dietary requirements

Lactose-freeEgg-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

Lunch

Preparation

BakingSautéing

Appliances

OvenFrying pan

Cuisine

Traditional

Season

All year round

Occasion

Everyday menuFor the whole family

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Soften the onion, peppers, courgette and aubergine in 35 ml oil for 15 minutes.
Add wine and tomato and cook for another 15 minutes until the filling is dry. Cool completely.
Season the hake and pat it dry again. Cut the pastry into four sufficiently large portions.
Add a thin layer of filling, place the hake on top and cover with another spoonful. Wrap and seal the edges.
Make two small vents, brush with the remaining oil and sprinkle with oregano.
Preheat the oven to 200°C. Bake for 22–26 minutes at 200°C until golden. Rest for 5 minutes before serving.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.