Recipe: Pasta, Basil and Hake

No fancy name to this dish. But this is one of my favourite dishes to whip out. It is hearty and goes well to fuel my long run days. Pasta for carbs, basil and spinach for flavour, vitamins and fibre. Fish and in this case New Zealand hake for a good source of healthy, low fat protein.

• 1 piece of Bonfisken Hake steak (approximately 200g)
• 1 clove of garlic
• Olive oil
• Pasta of your choice
• Salt and Pepper to taste
• 1 tablespoon capers
• 1/4 cup basil
• 1/2 cup baby spinach
• 1 tablespoon lemon and lemon rind

• Thaw the bag of hake in water. It should take approximately 20 minutes.
• Bring water to boil. Add salt. Cook pasta for 8 to 10 minutes (spaghetti) if you like your pasta al dente.
• Chop basil and garlic.
• Fry chopped garlic. Toss with pasta, salt and pepper to taste.
• Rub fish with salt and pepper.
• Pan fry fish. Approximately 2 minutes on each side.
• Toss pasta with basil, capers, lemon juice and lemon rind.
• Plate pasta on a bed of baby spinach and place fish on pasta.

This is a 15 minutes prep and cook dish that I like on busy weekdays. It is a simple and good to eat meal that is not too heavy for dinner. All I need to remember is to bring the fish down from the freezer to the lower section, otherwise, it is just an additional 10 minutes wait time for thawing.

Hake steaks are lovely and easy to work with. Being boneless, this is one of the perfect fish cuts for kids too. It is flaky and really tasty even with simple salt and pepper preparation. 

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