Fish Delight Box: Argentine Hake, Hake Fillets, and Tilapia

Fish Assortment for Connoisseurs: Argentine hake with head, hake fillets, and tender tilapia (net weight 2.4 kg)

• Three versatile fish products in one set
• Enough for several family meals
• Whole hake is perfect for soups, stocks, and oven-baked dishes
• Fillets can be quickly prepared in a pan, on the grill, or in the oven
• No time wasted removing the skin
• Products can be thawed in portions as needed
• Ideal for meal planning and meal prep
• Helps reduce the frequency of grocery shopping

• Argentine hake, headless and gutted (frozen, 800 g): Tender white fish with a mild flavor. Already headless and gutted—convenient for baking, braising with vegetables, making fish soups, or pan-frying.
• Tilapia fillets, raw, skinless (frozen, 800 g): Delicate white fish fillets with a mild flavor and tender texture. Ideal for light dinners, dishes with rice, vegetables, creamy sauces, or tomato sauce.
• Argentine hake fillets, skinless (frozen, 800 g): Juicy , skinless hake fillets—a versatile fish for pan-frying, baking, soups, and sauce-based dishes. The flavor is mild and clean, and pairs wonderfully with lemon, herbs, and vegetables.

“Hake in Lemon-Cream Sauce with Rosemary” – made with Argentine hake without head (Item No. 70202535)

• Argentine hake, headless – 2–3 pieces, approx. 400 g
• Butter – 30 g
• Cream (20%) – 150 ml
• Garlic – 2 cloves
• Lemon – 1
• Fresh rosemary – 2 sprigs
• Salt, pepper – to taste
• Flour – 1 tbsp, for light breading
• Olive oil – 1 tbsp

1. Thaw the hake and pat it dry thoroughly with paper towels.
2. Season with salt and pepper and lightly coat in flour.
3. Heat a skillet with olive oil and fry the hake on both sides for 3–4 minutes each until golden brown.
4. Remove the fish and set aside.
5. In the same pan, melt the butter, then add the finely chopped garlic and rosemary.
6. Pour in the cream, add the juice of half a lemon, and season with salt and pepper.
7. Let the sauce reduce slightly for 2–3 minutes.
8. Return the hake to the skillet and heat it in the sauce for 1–2 minutes.
9. Serve with a slice of lemon and fresh rosemary.

“Crispy-Crusted Tilapia with Honey-Mustard Sauce” – made with skinless tilapia fillets (Item No. 70202536)

• Tilapia fillets – 2–3 fillets, approx. 400 g
• Breadcrumbs – 4 tbsp
• Grated Parmesan – 2 tbsp
• Egg – 1
• Flour – 2 tbsp
• Salt, pepper – to taste
• Olive oil – 2 tbsp
• Honey – 1 tbsp
• Dijon mustard – 1 tbsp
• Lemon juice – 1 tbsp
• Parsley – 1 bunch

1. Thaw the tilapia fillets and pat them dry thoroughly with paper towels.
2. Season with salt and pepper.
3. Prepare three plates:
   • flour,
   • beaten egg,
   • breadcrumbs mixed with Parmesan.
4. Coat the fillets one by one in flour → egg → Parmesan breading.
5. Heat a skillet with olive oil.
6. Fry the tilapia fillets on both sides for 3–4 minutes each until golden brown.
7. For the sauce, mix together honey, Dijon mustard, and lemon juice.
8. Add a little olive oil and season with salt and pepper to taste.
9. Serve the tilapia with the sauce and fresh parsley.

“Hake en papillote with vegetables” – made with skinless Argentine hake fillets (Item No. 70202537)

• Argentine hake fillets – 2–3 fillets
• Zucchini – 1
• Carrot – 1
• Leek – 1 stalk
• Cherry tomatoes – 6–8
• Lemon – 1
• Thyme, rosemary
• Olive oil
• Salt, pepper

1. Thaw the hake fillets, then season with salt and pepper.
2. Cut the vegetables into thin slices or strips.
3. Place the vegetables on a piece of parchment paper, then arrange the fish fillets, herbs, and a slice of lemon on top.
4. Drizzle with olive oil and fold the parchment paper into a sealed packet.
5. Bake at 200 °C for 15–18 minutes.
6. Serve directly in the parchment—each guest opens their own packet.

• 1 x Argentine hake, headless and gutted (frozen, 800 g)
• 1 x tilapia fillets, raw, skinless (frozen, 800 g)
• 1 x Argentine hake fillets, skinless (frozen, 800 g)