Add a little Middle Eastern flair to your menu with these Petite Hake Fillets in an aromatic tomato sauce and tahini drizzle. We love them served over flavoursome couscous with a sprinkling of pine nuts for crunch.
Serves: 2
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients
Fish
1 x 400 g box Petite Sea Harvest Hake Fillets, slightly defrosted
Tahini Drizzle
2 Tbsp (30 ml) tahini paste
1 C (250 ml) plain yoghurt
1 garlic clove, finely chopped/microplaned
juice and zest of 1 lemon
2-3 Tbsp (30-45 ml) milk (if needed to thin out sauce)
Spiced Tomato Sauce
drizzle of olive oil
1 large red pepper, chopped
1 large onion, diced
3 whole cloves
1 Tbsp (15 ml) tomato paste
2 garlic cloves, finely chopped
2 tsp (10 ml) ground cumin
1 tsp (5 ml) ground coriander
1 tsp (5 ml) smoked paprika
½ tsp (2,5 ml) ground nutmeg
1-2 red chillies, chopped
1 x 400 g tin chopped tomatoes
½ C (125 ml) water
1-2 Tbsp (15-30 ml) brown sugar
sea salt and freshly ground pepper
To Serve
2 C (500 ml) couscous, cooked according to the packaging instructions
15 g fresh mint, roughly chopped
50 g pine nuts, lightly toasted
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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