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Gourmet Recipe: Hake with Lemon Crust, Creamy Rice and Roasted Carrots
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Cooking at home can (and should) be a flavorful, sophisticated and—above all—accessible experience. With the right ingredients, even dishes that look like they came straight from a fine restaurant become simple and entirely achievable.
Now that the days are getting milder, meals call for lightness, freshness and authentic taste. With this in mind, ONI presents a recipe that brings the best of the sea to your table, paired with the excellence of our products: hake fillet with an aromatic lemon and herb crust, served with irresistible creamy rice and roasted carrots.
A light, aromatic, and comforting dish—perfect for special dinners or days when you want to take your meals up a notch.
Now that the days are getting milder, meals call for lightness, freshness and authentic taste. With this in mind, ONI presents a recipe that brings the best of the sea to your table, paired with the excellence of our products: hake fillet with an aromatic lemon and herb crust, served with irresistible creamy rice and roasted carrots.
A light, aromatic, and comforting dish—perfect for special dinners or days when you want to take your meals up a notch.
1. Preparation:
Hake Fillets: Season the hake fillets with salt, pepper, chopped garlic, and lemon juice. Let marinate for a few minutes. Meanwhile, combine lemon zest with chopped parsley and a drizzle of oil or olive oil to form a fragrant paste. Spread this crust over each fillet and bake in a preheated oven at 180°C (356°F) for about 15 to 20 minutes, until golden.
Creamy Rice: In a pot, sauté chopped onion in olive oil until translucent. Add carolino rice and stir well. Gradually add hot water, stirring constantly as you would with a risotto. Continue cooking until the rice becomes creamy. Season with salt and pepper to taste.
Roasted Carrots: Peel and cut the carrots into sticks or rounds. Season with olive oil, salt, pepper, and a bit of chopped parsley. Roast in the oven alongside the hake for about 15 to 20 minutes until soft and caramelized.
Creamy Rice: In a pot, sauté chopped onion in olive oil until translucent. Add carolino rice and stir well. Gradually add hot water, stirring constantly as you would with a risotto. Continue cooking until the rice becomes creamy. Season with salt and pepper to taste.
Roasted Carrots: Peel and cut the carrots into sticks or rounds. Season with olive oil, salt, pepper, and a bit of chopped parsley. Roast in the oven alongside the hake for about 15 to 20 minutes until soft and caramelized.
2. Plating:
Spoon the creamy rice onto a deep plate, gently place the hake fillet on top, and serve with the roasted carrots on the side. Finish with a few drops of lemon juice and freshly chopped parsley.
This recipe is just one example of what you can create using quality ingredients from ONI. Get in touch with us to discover everything we have to offer.
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