Crispy Hake with Olive-Lemon Crust, Creamy Leek Buckwheat with Spinach, and Thyme-Roasted Carrots

Name: Crispy Hake with Olive-Lemon Crust, Creamy Leek Buckwheat with Spinach, and Thyme-Roasted Carrots
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 21 oz hake fillets; 1.1 lb carrots; 1 cup buckwheat groats; 1 1/2 cups leek; 4 cups fresh spinach; 1/2 cup pitted green olives; 1/3 cup breadcrumbs; 1/3 cup grated Parmesan cheese; 1 whole lemon; 2 cloves garlic; 1/3 cup shallot; 2 cups vegetable or fish stock; 1/3 cup cooking cream; 3 tbsp olive oil; 1 tbsp butter; 1 tsp dried thyme; 1 tsp sweet paprika; 1 tsp black pepper; 1 1/4 tsp salt; 2 tbsp fresh parsley

An original, balanced dinner featuring hake fillets baked with a crisp green olive, lemon, and breadcrumb crust, served over creamy buckwheat with sautéed leek and spinach, alongside thyme-roasted carrots.

20 minPrep

35 minCook

55 minTotal

4Servings

High Protein

Ingredients

Adjust servings

4 filetes / 600 g 600 g hake fillets (skinless, of unos 150 g each uno)
500 g 500 g carrots (peladas and cut en bastones)
180 g 180 g buckwheat groats (enjuagado)
180 g 180 g leek (solo the parte blanca and verde clara, sliced finas)
120 g 120 g fresh spinach (lavadas)
70 g 70 g pitted green olives (finely chopped)
40 g 40 g breadcrumbs (preferiblemente panko or pan grated grueso)
30 g 30 g grated Parmesan cheese (for the crust and the trigo sarraceno)
1 unidad 1 unit lemon (30 ml de zumo)
2 dientes 2 cloves garlic (1 chopped and 1 grated or machacado)
60 g 60 g shallot (finely chopped)
480 ml 480 ml vegetable or fish stock (hot)
80 ml 80 ml cooking cream (or cream ligera)
45 ml 45 ml olive oil (divided)
15 g 15 g butter (for the trigo sarraceno)
2 g 2 g dried thyme (divided)
2 g 2 g sweet paprika (for the zanahorias)
2 g 2 g black pepper (to taste)
8 g 8 g salt (or to taste)
10 g 10 g fresh parsley (chopped, for terminar)

Nutrition facts

per serving

515 kcal

Calories

34 g

Protein

33 g

Carbs

26 g

Fat

6 g

Fiber

27 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyFish

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Place the carrots on a baking tray and toss them with 1 tablespoon olive oil, 1/2 teaspoon dried thyme, the sweet paprika, 1/2 teaspoon salt, and a little black pepper. Roast for 25 to 30 minutes, turning halfway through, until tender and golden.
2
2. Meanwhile, in a bowl combine the chopped green olives, breadcrumbs, grated Parmesan, lemon zest, 1 minced garlic clove, 1 tablespoon olive oil, and 1 teaspoon lemon juice until the mixture is moist and crumbly.
3
3. Pat the hake fillets dry and place them in a lightly greased baking dish. Season with 1/2 teaspoon salt and black pepper. Divide the olive mixture over the top of each fillet, pressing gently so it adheres.
4
4. When the carrots have about 12 minutes left, place the hake in the oven at 220 °C / 425 °F and bake for 10 to 12 minutes, until the fish is opaque and the crust is golden.
5
5. For the buckwheat, heat 1 tablespoon olive oil and the butter in a wide skillet over medium heat. Add the shallot, leek, and the remaining grated garlic clove. Cook for 4 to 5 minutes until the leek is soft and fragrant.
6
6. Add the rinsed buckwheat and stir for 1 minute to coat it well. Pour in the hot stock, add 1/2 teaspoon dried thyme, and bring to a gentle boil. Lower the heat, partially cover, and cook for 12 to 15 minutes, stirring once or twice, until the grains are tender and most of the liquid has been absorbed.
7
7. Stir in the cooking cream, fresh spinach, 1 tablespoon lemon juice, and 2 tablespoons Parmesan. Cook for 2 to 3 minutes more, stirring, until the spinach wilts and the buckwheat becomes creamy. Adjust with salt and black pepper to taste.
8
8. Spoon the creamy buckwheat onto plates. Top with the crusted hake and serve with the roasted carrots. Finish with chopped fresh parsley and serve immediately.

Chef tips

For an extra crisp crust, you can broil the hake for 1 to 2 minutes at the end, watching closely so it does not burn. The buckwheat should be creamy, not dry; add a small splash of extra stock if needed.

Substitutions

You can swap hake for fresh cod or pollock. Buckwheat can be replaced with brown rice, though the cooking time will change. For a gluten-free version, use gluten-free breadcrumbs.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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