argentine

Chimichurri Style Baked Hake with Warm White Bean Salad

Name: Chimichurri Style Baked Hake with Warm White Bean Salad
Yield: 1 serving
Cuisine: argentine
Ingredients: 200 g hake fillet; 182 g canned white beans, drained and rinsed; 18 g olive oil; 9 g garlic, minced; 18 g fresh parsley, chopped; 0.91 g dried oregano; 0.45 g red pepper flakes; 11 g red wine vinegar; 9 g lemon juice; 2 g salt; 0.91 g black pepper

This baked dish pairs hake fillet with canned white beans, drained and rinsed, garlic, minced and fresh parsley, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High protein High satiety Pescatarian Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

62 g Protein

52 g Carbohydrates

24 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g hake fillet 200 kcal
182g canned white beans, drained and rinsed 253 kcal
18g olive oil 159 kcal
9g garlic, minced 13 kcal
18g fresh parsley, chopped 6 kcal
1g dried oregano 3 kcal
0g red pepper flakes 0 kcal
11g red wine vinegar 9 kcal
9g lemon juice 3 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

hake filletsaltblack pepper
Heat oven to 425F (220C). Pat the hake dry and season with salt and black pepper.
olive oilgarlicfresh parsleydried oreganored pepper flakesred wine vinegarlemon juice
Mix olive oil, minced garlic, parsley, oregano, red pepper flakes, red wine vinegar, and lemon juice.
red pepper flakes
Place fish on a lined tray and spoon half the chimichurri mixture over. Bake until fish flakes easily, 10 to 12 minutes.
canned white beans
Warm the white beans in a small pan with the remaining chimichurri mixture for 2 to 3 minutes; do not boil hard.
canned white beanslemon juice
Serve the baked fish over the warm bean salad, spooning any pan juices on top.