GRILLED HAKEFILET WITH POTATOES, ROSEMARY, THYME AND A LOT MORE… ”You need to make us a Sister-dinner at the beach this weekend!” – my Sister said. An opportunity to grill fresh fish. Fish is healthy and HAKE-FILET is perfect on grill. Being with people you love, late summer and beach is perfect match for a magical dinner. And as a bonus: Fullmoon coming up! So GRILLED HAKEFILET WITH LEMON & ROSEMARY served with a ”package of” POTATOES, FRESH ROSEMARY, THYME & SMALL TOMATOES – all in OLIVE OIL – baked in the oven. And also fresh HARICOTS VERTS & SPRING CABBAGE fried only a few minutes on a pan – so it´s still a bit crunchy. 4 servings. Magical dinner at the beach! Yummie!
Ingredients: FISH: 1 kg HAKEFILET, fresh (2 large, long filets); 2 lemons; Rosemary; Olive oil; salt & pepper.
VEGETABLES IN OVEN: 1 kg SMALL POTATOES; 250 g small Tomatoes; Rosemary; Thyme; Garlic; Olive Oil; salt & pepper Baking sheets.
VEGETABLES ON PAN: 1 Spring Cabbage; 250 g haricots verts; Olive oil.Fresh HAKE-FILET from http://www.fiskehuset-gilleleje.dk/ Eating fish at least once a week is healthy. Fish contains Omega 3, Vitamin D, Selenium, Iodine. And in addition the fishbones has been removed from filet, so it’s easy to eat.PROCEDURE: Preheat oven to 350°Fahrenheit/ 175° (traditionel) Celcius.
FISH: Prepare and preheat the grill.Prepare fish for grill. Add Olive oil on skin side of the HAKE FILET. Add slices of lemon on top of filet. Grill only on skin side of the filet for about 10 minutes.VEGETABLES IN OVEN: Wash and rinse vegetables. Chop garlic. In a large bowl mix potatoes, tomatoes, garlic, rosemary, thyme, salt & pepper. Prepare 4 baking sheets (1 baking sheet for each person). Divide the vegetables into 4 shares and put one portion on each baking sheet. Fold it around the vegetables – like a package and to prevent Olive oil from slipping out. Bake preheated oven 50 minutes.
VEGETABLES ON PAN: Clean and rinse vegetables. Cut Spring Cabbage in slices. Cook very shortly in a saucepan the haricots verts. Fry on a pan the haricots verts and spring cabbage.