What are the main ingredients in Flaky Harissa Hake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Milk (optional)

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Milk (optional)

Flaky Harissa Hake

Name: Flaky Harissa Hake
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel; Milk (optional)

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

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)

Serves 1

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!

White Basmati Rice - 75ml
NOMU Moroccan Rub - 7,5ml
Leeks - 100g
Plain Low Fat Yoghurt - 65ml
Pesto Princess Harissa Paste - 15ml
Lemon - 1
Hake Fillet - 1
Flaked Almonds - 15g
Green Leaves - 20g
Dried Cranberries - 15g
Fresh Parsley - 4g

Download the Recipe

Serves 2

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!

White Basmati Rice - 150ml
NOMU Moroccan Rub - 15ml
Leeks - 200g
Plain Low Fat Yoghurt - 125ml
Pesto Princess Harissa Paste - 30ml
Lemon - 1
Hake Fillet - 2
Flaked Almonds - 30g
Green Leaves - 40g
Dried Cranberries - 30g
Fresh Parsley - 8g

Download the Recipe

Serves 3

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!

White Basmati Rice - 150ml
NOMU Moroccan Rub - 15ml
Leeks - 200g
Plain Low Fat Yoghurt - 125ml
Pesto Princess Harissa Paste - 30ml
Lemon - 1
Hake Fillet - 2
Flaked Almonds - 30g
Green Leaves - 40g
Dried Cranberries - 30g
Fresh Parsley - 8g

Download the Recipe

Serves 4

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!