Middle Eastern hake with couscous and tahini drizzle

Sea Harvest
2 servings Prep: 30 mins, Cooking: 28 mins
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Take a trip to flavour town with this Middle Eastern inspired way to cook hake.

By Independent Contributor January 03 2023
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Ingredients (24)

Fish
400 g Petite Sea Harvest Hake Fillets
Tahini Drizzle
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)
Spiced Tomato Sauce
drizzle olive oil
1 large red pepper — chopped
1 large onion — diced
3 whole cloves
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 cup water
1-2 tbsp brown sugar
sea salt and freshly ground black pepper
To Serve
500 ml couscous — cooked according to the packaging instructions
15 g fresh mint — roughly chopped
50 g pine nuts — lightly toasted
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Method:

Tahini Drizzle

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.

 

To Serve

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.



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