Hake with Roasted Green Isle Cauliflower Rice, Sundried Tomato & Feta

Serves 3

Prep Time 10

Cook Time 25-30 minutes



1 Bag of Donegal Catch Hake fillets 340g

1 Bag of Green Isle Cauliflower rice 320g

1 Bag of Green Isle Simply Steam Broccoli, Cauliflower & Carrots Country Mix 480g

1 bag of Green Isle Sweet Potato Wedges 500g

60g sun dried tomatoes with 15g of the oil from the jar

100g Feta cheese

4g garlic puree

1 lemon

Coriander- optional

Season with salt & pepper – Optional



  1. Place the hake fillets on some tin foil in a baking tray and season with salt & Pepper, then wrap fillets loosely in the foil and bake for 25-28 minutes at 200⁰C/ Fan 190⁰. Open the foil for the last 5 minutes of cooking.

  2. On another baking tray place the sweet potato wedges and cook for 20 - 25 minutes at 220⁰C/ Fan 200⁰), turning once during cooking.

  3. After 10 minutes, remove the 2 cauliflower rice bags from the packaging and spread it out evenly in a single layer on a baking parchment lined oven tray. Chop up the sun dried tomatoes and add in with 15g of the oil, garlic and seasoning. Mix well.

  4. Bake for 15 minutes in the oven.

  5. When the fish is cooked, place 2 simply steam bags unopened printed side up and microwave for 4 ½minutes at 850W. Repeat for the remaining 2 bags.

  6. Remove the cauliflower rice from the oven.

  7. Layer the baked cauliflower mix on a plate Place the fish on top on the rice, top with remaining cauliflower rice and feta cheese.  

  8. Garnish with some coriander and a lemon wedge.  Serve with a side of simply steam broccoli cauliflower and carrots and sweet potato wedges.