ukrainian

Baked Hake with Buckwheat and Cucumber Dill Salad

Name: Baked Hake with Buckwheat and Cucumber Dill Salad
Yield: 1 serving
Cuisine: ukrainian
Ingredients: 183 g hake fillet; 15 g sunflower oil; 62 g buckwheat groats, dry; 158 g water; 150 g cucumber, diced; 42 g sour cream; 8 g fresh dill, chopped; 10 g lemon juice; 2 g salt; 0.5 g black pepper

This baked dish pairs hake fillet with buckwheat groats, dry, cucumber, diced and fresh dill, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

easy

Balanced High satiety Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

49 g Protein

55 g Carbohydrates

28 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

183g hake fillet 183 kcal
15g sunflower oil 133 kcal
62g buckwheat groats, dry 219 kcal
158g water 0 kcal
150g cucumber, diced 23 kcal
42g sour cream 83 kcal
8g fresh dill, chopped 3 kcal
10g lemon juice 3 kcal
2g salt 0 kcal
1g black pepper 1 kcal

Cooking instructions

saltblack pepper
Heat oven to 425 F (220 C). Pat fish dry and season with salt and black pepper.
buckwheat groatswatersalt
Toss buckwheat with water and a pinch of salt in a small pot. Bring to a boil, cover, and simmer on low until tender, 12-14 minutes; rest 5 minutes.
hake filletsunflower oil
Place hake on a lined tray, brush with sunflower oil, and bake until flaky, 10-12 minutes (depending on thickness).
cucumbersour creamfresh dilllemon juicesaltblack pepper
In a bowl, mix cucumber, dill, sour cream, and lemon juice; season lightly with salt and pepper.
buckwheat groatscucumberfresh dill
Serve baked fish over buckwheat with the cucumber dill salad on the side.