Steamed hake with vegetables and couscous
Hake fillets and thin vegetable strips steamed together, finished with lemon and served with couscous.
Active time25 min
CookingNot specified
Total40 min
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Ingredients
- 250 g carrot
- 1 lemon
- 300 g courgette
- 600 g hake fillets
- 300 ml water
- 20 ml olive oil
- 240 g couscous
Preparation
Wash the courgettes, peel the carrots and cut the vegetables into very thin strips. Squeeze the lemon. Set a steamer basket over a pan of simmering water.
250 g carrot1 lemon300 g courgette- knife
- steamer basket
- saucepan
Put the vegetables in the basket, cover and steam for 5 minutes. Lay the fish on top, cover and steam for another 10 to 15 minutes, depending on thickness. Check for 63 °C at the centre of the fish and tender vegetables; cook longer if needed. Transfer to a dish and add the oil and lemon juice.
600 g hake fillets20 ml olive oil- steamer basket
- lid
- kitchen thermometer
- dish
Bring the water to the boil, pour over the couscous, cover for 5 minutes, then fluff up the grains. Adjust the volume of water to match the packet instructions if necessary.
300 ml water240 g couscous- saucepan
- mixing bowl
- lid
- fork
Allergens
- Fish
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration