Name: Middle Eastern hake with couscous and tahini drizzle
Prep time: 30 min
Cook time: 28 min
Total time: 58 min
Yield: 2 servings
Cuisine: Couscous
Ingredients: 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); 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; 500 ml couscous cooked according to the packaging instructions; 15 g fresh mint roughly chopped; 50 g pine nuts lightly toasted

Recipe Disclaimer

Tap for method

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

Tap for ingredients

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.