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