What are the main ingredients in MIDDLE-EASTERN HAKE?

Butter, Salt & Pepper, Oil (cooking, olive & coconut), Water, Paper Towel

What is the nutritional information of MIDDLE-EASTERN HAKE?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare MIDDLE-EASTERN HAKE?

CHEESY COATING: When the butter has softened, add in the grated Italian-style hard cheese, half of the thyme leaves, and the za’atar spice to taste. Mix until soft and combined. GET DRESSED: Lightly toss the rinsed green leaves with a drizzle of oil and set aside for serving. Combine the Sweet Tahini with 1 tbsp of lukewarm water. BEFORE YOU GET GOING: Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe! BAKED HAKE: Pat the hake dry with some paper towel. Place the hake skin-side down on a lightly greased baking tray. Coat the top of the hake with the za’atar-spiced butter. Bake in the oven for 12-15 minutes until the fish is cooked through and the cheese is beginning to crisp. LET’S EAT!: Serve up a bed of dressed leaves and spiced bulgur. Load with the roast carrot and onion and top with the cheese-crusted hake. Drizzle over the sweet tahini dressing and scatter with the roast orange slices. Garnish with the remaining fresh thyme leaves. Look at you go, Chef! BULGUR WHEAT: Using a shallow bowl, submerge the bulgur wheat in 400ml of boiling water. Add the Moroccan Rub to taste and a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork. ROAST CARROT, ONION & ORANGE: Preheat the oven to 200°C. Boil the kettle. Place 30g of butter in a bowl and set aside to reach room temperature. Spread out the carrot and onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. When the veggies are halfway, give them a shift and add the orange slices to the tray. Return to the oven for the remaining cooking time.

What should be prepared from my kitchen to make MIDDLE-EASTERN HAKE?

Butter, Salt & Pepper, Oil (cooking, olive & coconut), Water, Paper Towel

MIDDLE-EASTERN HAKE

Name: MIDDLE-EASTERN HAKE
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Butter; Salt & Pepper; Oil (cooking, olive & coconut); Water; Paper Towel

Flakey, line-caught hake baked in a za’atar and hard cheese crust, resting lavishly on a bed of bulgar wheat and roast carrot, onion, and orange. Float away on wafts of the fragrant aromas of the Middle East…

MIDDLE-EASTERN HAKE

with a cheesy za’atar crust & roast veggies

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 50 minutes

Download the Recipe for 2

Ingredients:

Bulgur Wheat
Carrots
Fish
Fresh Thyme
Grated Italian-style Hard Cheese
Green Leaves
Hake Fillet
Hake Fillets
NOMU Moroccan Rub
Onion
Onions
Orange
Oranges
Sweet Tahini
Za'atar Spice

From your kitchen:

Butter
Salt & Pepper
Oil (cooking, olive & coconut)
Water
Paper Towel

Serves 1

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
ROAST CARROT, ONION & ORANGE
Preheat the oven to 200°C. Boil the kettle. Place 15g of butter in a bowl and set aside to reach room temperature. Spread out the carrot and onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. When the veggies are halfway, give them a shift and add the orange slices to the tray. Return to the oven for the remaining cooking time.
BULGUR WHEAT
Using a shallow bowl, submerge the bulgur wheat in 200ml of boiling water. Add the Moroccan Rub to taste and a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork.
CHEESY COATING
When the butter has softened, add in the grated Italian-style hard cheese, half of the thyme leaves, and the za’atar spice to taste. Mix until soft and combined.
BAKED HAKE
Pat the hake dry with some paper towel. Place the hake skin-side down on a lightly greased baking tray. Coat the top of the hake with the za’atar-spiced butter. Bake in the oven for 12-15 minutes until the fish is cooked through and the cheese is beginning to crisp.
GET DRESSED
Lightly toss the rinsed green leaves with a drizzle of oil and set aside for serving. Combine the Sweet Tahini with 1 tsp of lukewarm water.
LET’S EAT!
Serve up a bed of dressed leaves and spiced bulgur. Load with the roast carrot and onion and top with the cheese-crusted hake. Drizzle over the sweet tahini dressing and scatter with the roast orange slices. Garnish with the remaining fresh thyme leaves. Look at you go, Chef!

Carrots - 240g
Onion - 1
Orange - 1
Bulgur Wheat - 100ml
NOMU Moroccan Rub - 10ml
Grated Italian Style Hard Cheese - 50ml
Fresh Thyme - 2g
Za'atar Spice - 10ml
Hake Fillet - 1
Sweet Tahini - 30ml
Green Leaves - 20g

Download the Recipe

Serves 2

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
ROAST CARROT, ONION & ORANGE
Preheat the oven to 200°C. Boil the kettle. Place 30g of butter in a bowl and set aside to reach room temperature. Spread out the carrot and onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. When the veggies are halfway, give them a shift and add the orange slices to the tray. Return to the oven for the remaining cooking time.
BULGUR WHEAT
Using a shallow bowl, submerge the bulgur wheat in 400ml of boiling water. Add the Moroccan Rub to taste and a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork.
CHEESY COATING
When the butter has softened, add in the grated Italian-style hard cheese, half of the thyme leaves, and the za’atar spice to taste. Mix until soft and combined.
BAKED HAKE
Pat the hake dry with some paper towel. Place the hake skin-side down on a lightly greased baking tray. Coat the top of the hake with the za’atar-spiced butter. Bake in the oven for 12-15 minutes until the fish is cooked through and the cheese is beginning to crisp.
GET DRESSED
Lightly toss the rinsed green leaves with a drizzle of oil and set aside for serving. Combine the Sweet Tahini with 1 tbsp of lukewarm water.
LET’S EAT!
Serve up a bed of dressed leaves and spiced bulgur. Load with the roast carrot and onion and top with the cheese-crusted hake. Drizzle over the sweet tahini dressing and scatter with the roast orange slices. Garnish with the remaining fresh thyme leaves. Look at you go, Chef!

Carrots - 480g
Onion - 1
Orange - 1
Bulgur Wheat - 200ml
NOMU Moroccan Rub - 20ml
Grated Italian Style Hard Cheese - 100ml
Fresh Thyme - 4g
Za'atar Spice - 20ml
Hake Fillets - 2
Sweet Tahini - 60ml
Green Leaves - 40g

Download the Recipe

Serves 3

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
ROAST CARROT, ONION & ORANGE
Preheat the oven to 200°C. Boil the kettle. Place 30g of butter in a bowl and set aside to reach room temperature. Spread out the carrot and onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and becoming crispy. When the veggies are halfway, give them a shift and add the orange slices to the tray. Return to the oven for the remaining cooking time.
BULGUR WHEAT
Using a shallow bowl, submerge the bulgur wheat in 400ml of boiling water. Add the Moroccan Rub to taste and a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork.
CHEESY COATING
When the butter has softened, add in the grated Italian-style hard cheese, half of the thyme leaves, and the za’atar spice to taste. Mix until soft and combined.
BAKED HAKE
Pat the hake dry with some paper towel. Place the hake skin-side down on a lightly greased baking tray. Coat the top of the hake with the za’atar-spiced butter. Bake in the oven for 12-15 minutes until the fish is cooked through and the cheese is beginning to crisp.
GET DRESSED
Lightly toss the rinsed green leaves with a drizzle of oil and set aside for serving. Combine the Sweet Tahini with 1 tbsp of lukewarm water.
LET’S EAT!
Serve up a bed of dressed leaves and spiced bulgur. Load with the roast carrot and onion and top with the cheese-crusted hake. Drizzle over the sweet tahini dressing and scatter with the roast orange slices. Garnish with the remaining fresh thyme leaves. Look at you go, Chef!

Carrots - 480g
Onion - 1
Orange - 1
Bulgur Wheat - 200ml
NOMU Moroccan Rub - 20ml
Grated Italian Style Hard Cheese - 100ml
Fresh Thyme - 4g
Za'atar Spice - 20ml
Hake Fillets - 2
Sweet Tahini - 60ml
Green Leaves - 40g

Download the Recipe

Serves 4

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
ROAST CARROT, ONION & ORANGE
Preheat the oven to 200°C. Boil the kettle. Place 60g of butter in a bowl and set aside to reach room temperature. Spread out the carrot and onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy. When the veggies are halfway, give them a shift and add the orange slices to the tray. Return to the oven for the remaining cooking time.
BULGUR WHEAT
Using a shallow bowl, submerge the bulgur wheat in 800ml of boiling water. Add the Moroccan Rub to taste and a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes. Once cooked, fluff up with the fork.
CHEESY COATING
When the butter has softened, add in the grated Italian-style hard cheese, half of the thyme leaves, and the za’atar spice to taste. Mix until soft and combined.
BAKED HAKE
Pat the hake dry with some paper towel. Place the hake skin-side down on a lightly greased baking tray. Coat the top of the hake with the za’atar-spiced butter. Bake in the oven for 12-15 minutes until the fish is cooked through and the cheese is beginning to crisp.
GET DRESSED
Lightly toss the rinsed green leaves with a drizzle of oil and set aside for serving. Combine the Sweet Tahini with 2 tbsp of lukewarm water.
LET’S EAT!
Serve up a bed of dressed leaves and spiced bulgur. Load with the roast carrot and onion and top with the cheese-crusted hake. Drizzle over the sweet tahini dressing and scatter with the roast orange slices. Garnish with the remaining fresh thyme leaves. Look at you go, Chef!