Take a trip to flavour town with this Middle Eastern inspired way to cook hake.
Fish
1 x 400 g box Petite Sea Harvest Hake Fillets, slightly defrosted
Tahini Drizzle
Spiced Tomato Sauce
To Serve
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 spoonful’s 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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