Скачать или смотреть Middle Eastern Petite Hake Fillets with Couscous & Tahini Drizzle | Sea Harvest Recipes

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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