Take a culinary trip to the Mediterranean – without leaving your kitchen. A generous serving of parsley-laced couscous is sided with a tomato-based sauce, layered with olives, wilted spinach & NOMU Spanish rub. Crispy-skinned hake completes this no-fuss but flavourful meal.
Mediterranean Tomato Hake
Mediterranean Tomato Hake
with couscous, pitted kalamata olives & NOMU Spanish rub
Hands on Time: 20 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Cooked Chopped Tomato
- Couscous
- Fish
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- NOMU Spanish Rub
- Pitted Kalamata Olives
- Red Onion
- Red Onions
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter (optional)
PARSLEY COUSCOUS
Boil a full kettle. Place the couscous in a bowl with 100ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Toss through ½ the chopped parsley and set aside.
MEDITERRANEAN SAUCE
Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and the NOMU rub and fry until fragrant (shifting constantly). Add the cooked chopped tomato and 100ml of water. Reduce the heat slightly and simmer until slightly reduced and thickened, 8-10 minutes.
CRISPY-SKIN HAKE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry until cooked through, 3-4 minutes. Season.
FINAL PREP
Rinse and halve the olives. Rinse and roughly shred the spinach. When the sauce is done, add the halved olives and the rinsed spinach to the sauce. Mix until the spinach is wilted. Stir through a sweetener and seasoning.
A MEMORABLE MEAL
Plate up the fluffy couscous. Side with the tomato sauce topped with the hake. Sprinkle over the remaining parsley. Time to dine, Chef!
Couscous - 75ml
Fresh Parsley - 4g
Red Onion - 1
Garlic Clove - 1
NOMU Spanish Rub - 7,5ml
Cooked Chopped Tomato - 100g
Line-caught Hake Fillet - 1
Pitted Kalamata Olives - 25g
Spinach - 50g
PARSLEY COUSCOUS
Boil a full kettle. Place the couscous in a bowl with 200ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Toss through ½ the chopped parsley and set aside.
MEDITERRANEAN SAUCE
Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and the NOMU rub and fry until fragrant (shifting constantly). Add the cooked chopped tomato and 200ml of water. Reduce the heat slightly and simmer until slightly reduced and thickened, 8-10 minutes.
CRISPY-SKIN HAKE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry until cooked through, 3-4 minutes. Season.
FINAL PREP
Rinse and halve the olives. Rinse and roughly shred the spinach. When the sauce is done, add the halved olives and the rinsed spinach to the sauce. Mix until the spinach is wilted. Stir through a sweetener and seasoning.
A MEMORABLE MEAL
Plate up the fluffy couscous. Side with the tomato sauce topped with the hake. Sprinkle over the remaining parsley. Time to dine, Chef!
Couscous - 150ml
Fresh Parsley - 8g
Red Onion - 1
Garlic Clove - 1
NOMU Spanish Rub - 15ml
Cooked Chopped Tomato - 200g
Line-caught Hake Fillets - 2
Pitted Kalamata Olives - 50g
Spinach - 100g
PARSLEY COUSCOUS
Boil a full kettle. Place the couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Toss through ½ the chopped parsley and set aside.
MEDITERRANEAN SAUCE
Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and the NOMU rub and fry until fragrant (shifting constantly). Add the cooked chopped tomato and 300ml of water. Reduce the heat slightly and simmer until slightly reduced and thickened, 10-12 minutes.
CRISPY-SKIN HAKE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry until cooked through, 3-4 minutes. Season.
FINAL PREP
Rinse and halve the olives. Rinse and roughly shred the spinach. When the sauce is done, add the halved olives and the rinsed spinach to the sauce. Mix until the spinach is wilted. Stir through a sweetener and seasoning.
A MEMORABLE MEAL
Plate up the fluffy couscous. Side with the tomato sauce topped with the hake. Sprinkle over the remaining parsley. Time to dine, Chef!
Couscous - 225ml
Fresh Parsley - 12g
Red Onions - 2
Garlic Cloves - 2
NOMU Spanish Rub - 22,5ml
Cooked Chopped Tomato - 300g
Line-caught Hake Fillets - 3
Pitted Kalamata Olives - 75g
Spinach - 150g
PARSLEY COUSCOUS
Boil a full kettle. Place the couscous in a bowl with 400ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Toss through ½ the chopped parsley and set aside.
MEDITERRANEAN SAUCE
Place a pot over medium heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and the NOMU rub and fry until fragrant (shifting constantly). Add the cooked chopped tomato and 400ml of water. Reduce the heat slightly and simmer until slightly reduced and thickened, 12-15 minutes.
CRISPY-SKIN HAKE
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry until cooked through, 3-4 minutes. Season.
FINAL PREP
Rinse and halve the olives. Rinse and roughly shred the spinach. When the sauce is done, add the halved olives and the rinsed spinach to the sauce. Mix until the spinach is wilted. Stir through a sweetener and seasoning.
A MEMORABLE MEAL
Plate up the fluffy couscous. Side with the tomato sauce topped with the hake. Sprinkle over the remaining parsley. Time to dine, Chef!
Couscous - 300ml
Fresh Parsley - 15g
Red Onions - 2
Garlic Cloves - 2
NOMU Spanish Rub - 30ml
Cooked Chopped Tomato - 400g
Line-caught Hake Fillets - 4
Pitted Kalamata Olives - 100g
Spinach - 200g
Woolies Products in this dish
