The perfectly light, protein-packed centerpiece for a hearty meal, this line-caught hake is basted and baked in a yoghurt, harissa, and lemon sauce. With dazzling flavours from basmati cooked in Morrocan Rub, roast leeks, almonds, and dried cranberries.
Flaky Harissa Hake
Flaky Harissa Hake
with fragrant spiced rice, flaked almonds & charred leeks
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Dried Cranberries
- Fish
- Flaked Almonds
- Fresh Parsley
- Green Leaves
- Hake Fillet
- Leeks
- Lemon
- NOMU Moroccan Rub
- Pesto Princess Harissa Paste
- Plain Low Fat Yoghurt
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Milk (optional)
RICE WITH MOROCCAN SPICE
Preheat the oven to 200°C. Rinse the rice and place in a pot with the Morrocan Rub to taste and 150ml of salted water. Stir through, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
CHAR THOSE Leeks
Cut the trimmed leek in half lengthways, rinse thoroughly, and dry. Place on a roasting tray, coat in oil, and season. Turn cut-side up and roast in the hot oven for 10-15 minutes until charred and softened.
MARINATE & BAKE THE HAKE
In a bowl, combine the yoghurt, the harissa, and the juice of 1 Lemon wedge. Mix in salt, pepper, and ½ a tsp of a sweetener of choice until well combined. Pat the hake dry with paper towel and place skin-side down on a lightly greased baking tray. Use half of the harissa yoghurt to evenly coat the flesh. Bake in the hot oven for 15-20 minutes until cooked through and flakey. (The time this takes will depend on the thickness of the fillet.)
TOAST THE ALMONDS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
TIME TO FINISH UP
Place the rinsed green leaves in a bowl with a drizzle of oil, a squeeze of Lemon juice, and some seasoning. Toss to coat and set aside for serving. Loosen the remaining harissa yoghurt with milk or water in 5ml increments until drizzling consistency.
TIME TO DINE
Make a bed of Moroccan rice and top with the spiced hake, the dressed leaves, and the roast Leeks. Drizzle the harissa yoghurt dressing over the hake. Garnish with the toasted almond flakes, chopped cranberries, and chopped parsley. Good job, Chef!
RICE WITH MOROCCAN SPICE
Preheat the oven to 200°C. Rinse the rice and place in a pot with the Morrocan Rub to taste and 300ml of salted water. Stir through, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
CHAR THOSE Leeks
Cut the trimmed Leeks in half lengthways, rinse thoroughly, and dry. Place on a roasting tray, coat in oil, and season. Turn cut-side up and roast in the hot oven for 15-20 minutes until charred and softened.
MARINATE & BAKE THE HAKE
In a bowl, combine the yoghurt, the harissa, and the juice of 2 Lemon wedges. Mix in salt, pepper, and 1 tsp of a sweetener of choice until well combined. Pat the hake dry with paper towel and place skin-side down on a lightly greased baking tray. Use half of the harissa yoghurt to evenly coat the flesh. Bake in the hot oven for 15-20 minutes until cooked through and flakey. (The time this takes will depend on the thickness of the fillets.)
TOAST THE ALMONDS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
TIME TO FINISH UP
Place the rinsed green leaves in a bowl with a drizzle of oil, a squeeze of Lemon juice, and some seasoning. Toss to coat and set aside for serving. Loosen the remaining harissa yoghurt with milk or water in 5ml increments until drizzling consistency.
TIME TO DINE
Make a bed of Moroccan rice and top with the spiced hake, the dressed leaves, and the roast Leeks. Drizzle the harissa yoghurt dressing over the hake. Garnish with the toasted almond flakes, chopped cranberries, and chopped parsley. Good job, Chef!
RICE WITH MOROCCAN SPICE
Preheat the oven to 200°C. Rinse the rice and place in a pot with the Morrocan Rub to taste and 300ml of salted water. Stir through, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
CHAR THOSE Leeks
Cut the trimmed Leeks in half lengthways, rinse thoroughly, and dry. Place on a roasting tray, coat in oil, and season. Turn cut-side up and roast in the hot oven for 15-20 minutes until charred and softened.
MARINATE & BAKE THE HAKE
In a bowl, combine the yoghurt, the harissa, and the juice of 2 Lemon wedges. Mix in salt, pepper, and 1 tsp of a sweetener of choice until well combined. Pat the hake dry with paper towel and place skin-side down on a lightly greased baking tray. Use half of the harissa yoghurt to evenly coat the flesh. Bake in the hot oven for 15-20 minutes until cooked through and flakey. (The time this takes will depend on the thickness of the fillets.)
TOAST THE ALMONDS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
TIME TO FINISH UP
Place the rinsed green leaves in a bowl with a drizzle of oil, a squeeze of Lemon juice, and some seasoning. Toss to coat and set aside for serving. Loosen the remaining harissa yoghurt with milk or water in 5ml increments until drizzling consistency.
TIME TO DINE
Make a bed of Moroccan rice and top with the spiced hake, the dressed leaves, and the roast Leeks. Drizzle the harissa yoghurt dressing over the hake. Garnish with the toasted almond flakes, chopped cranberries, and chopped parsley. Good job, Chef!
RICE WITH MOROCCAN SPICE
Preheat the oven to 200°C. Rinse the rice and place in a pot with the Morrocan Rub to taste and 600ml of salted water. Stir through, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
CHAR THOSE Leeks
Cut the trimmed Leeks in half lengthways, rinse thoroughly, and dry. Place on a roasting tray, coat in oil, and season. Turn cut-side up and roast in the hot oven for 20-25 minutes until charred and softened.
MARINATE & BAKE THE HAKE
In a bowl, combine the yoghurt, the harissa, and the juice of 3 Lemon wedges. Mix in salt, pepper, and 2 tsp of a sweetener of choice until well combined. Pat the hake dry with paper towel and place skin-side down on a lightly greased baking tray. Use half of the harissa yoghurt to evenly coat the flesh. Bake in the hot oven for 15-20 minutes until cooked through and flakey. (The time this takes will depend on the thickness of the fillets.)
TOAST THE ALMONDS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
TIME TO FINISH UP
Place the rinsed green leaves in a bowl with a drizzle of oil, a squeeze of Lemon juice, and some seasoning. Toss to coat and set aside for serving. Loosen the remaining harissa yoghurt with milk or water in 5ml increments until drizzling consistency.
TIME TO DINE
Make a bed of Moroccan rice and top with the spiced hake, the dressed leaves, and the roast Leeks. Drizzle the harissa yoghurt dressing over the hake. Garnish with the toasted almond flakes, chopped cranberries, and chopped parsley. Good job, Chef!
Frequently Asked Questions
What is the preparation time for Flaky Harissa Hake?
The preparation time for Flaky Harissa Hake with fragrant spiced rice, flaked almonds & charred leeks is between 25 and 40 minutes.
What is the total time required to make Flaky Harissa Hake with fragrant spiced rice, flaked almonds & charred leeks?
The total time required to make Flaky Harissa Hake with fragrant spiced rice, flaked almonds & charred leeks is between 40 and 60 minutes.
How many servings does Flaky Harissa Hake provide?
4 servings
What are the main ingredients in Flaky Harissa Hake?
Dried Cranberries, Fish, Flaked Almonds, Fresh Parsley, Green Leaves, Hake Fillet, Leeks, Lemon, NOMU Moroccan Rub, Pesto Princess Harissa Paste, Plain Low Fat Yoghurt, White Basmati Rice
What is the nutritional information of Flaky Harissa Hake?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Flaky Harissa Hake?
CHAR THOSE LEEKS: Cut the trimmed leeks in half lengthways, rinse thoroughly, and dry. Place on a roasting tray, coat in oil, and season. Turn cut-side up and roast in the hot oven for 15-20 minutes until charred and softened. MARINATE & BAKE THE HAKE: In a bowl, combine the yoghurt, the harissa, and the juice of 2 lemon wedges. Mix in salt, pepper, and 1 tsp of a sweetener of choice until well combined. Pat the hake dry with paper towel and place skin-side down on a lightly greased baking tray. Use half of the harissa yoghurt to evenly coat the flesh. Bake in the hot oven for 15-20 minutes until cooked through and flakey. (The time this takes will depend on the thickness of the fillets.) TOAST THE ALMONDS: Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. TIME TO DINE: Make a bed of Moroccan rice and top with the spiced hake, the dressed leaves, and the roast leeks. Drizzle the harissa yoghurt dressing over the hake. Garnish with the toasted almond flakes, chopped cranberries, and chopped parsley. Good job, Chef! TIME TO FINISH UP: Place the rinsed green leaves in a bowl with a drizzle of oil, a squeeze of lemon juice, and some seasoning. Toss to coat and set aside for serving. Loosen the remaining harissa yoghurt with milk or water in 5ml increments until drizzling consistency. RICE WITH MOROCCAN SPICE: Preheat the oven to 200°C. Rinse the rice and place in a pot with the Morrocan Rub to taste and 300ml of salted water. Stir through, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
What should be prepared from my kitchen to make Flaky Harissa Hake?
Dried Cranberries, Fish, Flaked Almonds, Fresh Parsley, Green Leaves, Hake Fillet, Leeks, Lemon, NOMU Moroccan Rub, Pesto Princess Harissa Paste, Plain Low Fat Yoghurt, White Basmati Rice
How many calories does Flaky Harissa Hake have?
calories
How much fat content does Flaky Harissa Hake have?
grams
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