hake fillet low calorie dinner
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Hake fillet with mussels and baby courgette


  • ingredients for one portion:
  • 150 g hake fillet
  • 5 fresh mussels
  • 50 g baby courgette
  • 25 g fine asparagus
  • 25 g sugar snaps
  • 3-4 leaves of fresh parsley
  • 5 g olive oil
  • 5 g lemon juice
  • sunflower oil for frying
  • salt
  • pepper


  • Slice the baby courgette and fry it in a hot pan with a bit of sunflower oil. Set aside and sprinkle with lemon juice.
  • Blanch the asparagus and sugar snaps in boiling water for 5 minutes. Drain and set aside.
  • Steam the mussels until open and set aside.
  • Season the hake fillet with salt and pepper and fry in a hot pan for 2-3 minutes on each side.
  • To serve, place the vegetables in the middle of a plate, add the hake fillet and mussels and top with chopped parsley.