Light Hake Fillets with Curry Couscous and Carrot Salad

Michaela from Fit Recipes By Michaela
Published 2 months ago
0 ratings

This is one of my favourite quick meals for lunch or dinner. Hake fillets cook quickly in a pan and pair well with a carrot and couscous salad, made lively with lemon, ginger, curry spices, and dried cranberries. It’s tasty, balanced and filling. Best of all, you can make it in less than 30 minutes.

Light Hake Fillets with Curry Couscous and Carrot Salad
category Quick & Easy
meal type Lunch
difficulty Easy
Prep 15 mins
Cook 10 mins
Serves 2

Nutrition

  • Calories 618kcal 128kcal
  • Fat 9.2g 1.9g
  • Carbs 88.1g 18.2g
  • Proteins 47.0g 9.7g
  • Fibre 8.2g 1.7g

Ingredients

Spoon measurements may change based on how you scoop the ingredients.

For the most accurate results and nutrition info, it’s best to use grams.

tsp = teaspoon
tbsp = tablespoon

Method

Why I Like this Recipe

What I love about this recipe is how fast and nourishing it is, with so much natural flavour. The hake fillets turn out tender every time, and the couscous carrot salad adds freshness, colour, and just the right amount of gentle spice. It’s light but still filling, perfect for busy days when I want something healthy and tasty.

Tips and Variations

  • Try wholemeal couscous if you want extra fibre and to stay full for longer.
  • You can use cod or pollock fillets instead of hake if you like.
  • Stir in some chickpeas for more protein.
  • If you like a sharper lemon flavour, just use a little less agave syrup.
  • Serve with extra lemon wedges on the side for a fresh finish.
  • This dish tastes great warm or cold, making it a good choice for meal prep.
  • It’s also a perfect post-workout meal, with lean protein and complex carbs to help you refuel.

Meal Storage

Store the hake fillets and couscous salad in airtight containers for up to 2 days, but keep them separate so everything stays fresh.

Freezer tips

You can freeze the cooked hake for up to 2 months, but the couscous salad is best eaten fresh.

Let the hake defrost overnight in the fridge, then reheat gently in a pan or oven until it’s warmed through.

Frequently Asked Questions

Yes, cod, pollock, or haddock work very well in this recipe.
Yes, it keeps well in the fridge and makes a great lunch the next day.
Yes, you can make the salad a few hours ahead and keep it chilled until you’re ready to eat.
No, couscous contains gluten, but you can swap it for quinoa if you need a gluten-free option.
Yes, you can bake the hake at 180 degrees Celsius for about 12 minutes, until it’s cooked through.
Yes, it’s balanced, light, and full of lean protein and fibre.

Closing Note

Fresh, light, and full of flavour, this hake with a carrot and couscous salad is a healthy meal I cook again and again. It’s perfect for quick dinners or relaxed lunches when you want something that feels good.

  • 💪 High Protein
  • 🪶 Low Fat
  • ⏱️ Ready in 30
  • 🧊 Freezer Friendly

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