|400 g||Petite Sea Harvest Hake Fillets|
|2 tbsp||tahini paste|
|1 cup||plain yoghurt|
|1||garlic clove — finely chopped/microplaned|
|1||lemon — zest and juice|
|2-3 tbsp||milk — (if needed to thin out sauce)|
|1||large red pepper — chopped|
|1||large onion — diced|
|1 tbsp||tomato paste|
|2||garlic cloves — finely chopped|
|2 tsp||ground cumin|
|1 tsp||ground coriander|
|1 tsp||smoked paprika|
|1/2 tsp||ground nutmeg|
|1-2||fresh red chilli — chopped|
|1 x 400 g||canned chopped tomatoes|
|1-2 tbsp||brown sugar|
|sea salt and freshly ground black pepper|
|500 ml||couscous — cooked according to the packaging instructions|
|15 g||fresh mint — roughly chopped|
|50 g||pine nuts — lightly toasted|
Mix all of the ingredients, except the milk, together in a small bowl. Use milk to thin the sauce to a drizzling consistency, adding a little at a time and stirring in. Set aside.
Spiced Tomato Sauce
Heat a large frying over medium-high heat. Heat a glug of olive oil, then add the pepper, onion and cloves. Fry until the veggies begin to soften. Add the tomato paste, garlic, cumin, coriander, paprika, nutmeg and chillies and fry for 2 minutes until fragrant. Add the tomatoes, water, sugar and bring to a boil. Reduce heat and simmer for 10 minutes.
Season the hake fillets with salt and pepper, then place into the tomato sauce. Cover with a lid and cook for 8 minutes.
Portion the cooked couscous onto serving plates. Add a hake fillet with spoonfuls of spiced tomato sauce to each. Drizzle with tahini sauce and garnish with chopped mint and a sprinkling of pine nuts.