The perfectly light, protein-packed centrepiece for a hearty meal: line-caught hake is basted and baked in a yoghurt, harissa, and lemon sauce. Served with dazzling beetroot cooked in NOMU Moroccan Rub, almonds, and pitted dates.
Flaked Harissa Hake
Flaked Harissa Hake
with pitted dates & fresh dill
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Beetroot
- Fish
- Fresh Dill
- Lemon Juice
- Line-caught Hake Fillet
- Line-caught Hake Fillets
- Low Fat Plain Yoghurt
- NOMU Moroccan Rub
- Onion
- Onions
- Pesto Princess Harissa Paste
- Pitted Dates
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Milk (optional)
- Paper Towel
MOROCCAN-SPICED VEG
Preheat the oven to 200°C. Spread the beetroot pieces and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
HARISSA-BAKED HAKE
In a bowl, combine the yoghurt, the harissa, ½ the lemon juice (to taste), a sweetener (to taste), and seasoning. Pat the hake dry with paper towel and place skin-side down on a lightly greased baking tray. Coat the flesh in ½ the harissa yoghurt. Bake in the hot oven until cooked through and flakey, 15-20 minutes.
DINNER DATE(S)
When the beetroot has been in for 10 minutes, remove the tray from the oven and toss through the chopped dates. Return to the oven for the remaining time.
TOASTED NUTS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TIME TO FINISH UP
Place the rinsed leaves in a bowl and toss through a drizzle of olive oil, the remaining lemon juice, and seasoning. Loosen the remaining harissa yoghurt with milk (optional) or water in 5ml increments until drizzling consistency.
DINE TIME
Serve up the Moroccan roast veg alongside the spiced hake and dressed leaves. Drizzle the remaining harissa yoghurt dressing over it all. Garnish with the toasted almonds and the chopped dill. Good job, Chef!
Beetroot - 200g
Onion - 1
NOMU Moroccan Rub - 5ml
Low Fat Plain Yoghurt - 50ml
Pesto Princess Harissa Paste - 7,5ml
Lemon Juice - 10ml
Line-caught Hake Fillet - 1
Pitted Dates - 10g
Almonds - 10g
Salad Leaves - 20g
Fresh Dill - 3g
MOROCCAN-SPICED VEG
Preheat the oven to 200°C. Spread the beetroot pieces and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
HARISSA-BAKED HAKE
In a bowl, combine the yoghurt, the harissa, ½ the lemon juice (to taste), a sweetener (to taste), and seasoning. Pat the hake dry with paper towel and place skin-side down on a lightly greased baking tray. Coat the flesh in ½ the harissa yoghurt. Bake in the hot oven until cooked through and flakey, 15-20 minutes.
DINNER DATE(S)
When the beetroot has been in for 10 minutes, remove the tray from the oven and toss through the chopped dates. Return to the oven for the remaining time.
TOASTED NUTS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TIME TO FINISH UP
Place the rinsed leaves in a bowl and toss through a drizzle of olive oil, the remaining lemon juice, and seasoning. Loosen the remaining harissa yoghurt with milk (optional) or water in 5ml increments until drizzling consistency.
DINE TIME
Serve up the Moroccan roast veg alongside the spiced hake and dressed leaves. Drizzle the remaining harissa yoghurt dressing over it all. Garnish with the toasted almonds and the chopped dill. Good job, Chef!
Beetroot - 400g
Onion - 1
NOMU Moroccan Rub - 10ml
Low Fat Plain Yoghurt - 100ml
Pesto Princess Harissa Paste - 15ml
Lemon Juice - 20ml
Line-caught Hake Fillets - 2
Pitted Dates - 20g
Almonds - 20g
Salad Leaves - 40g
Fresh Dill - 5g
MOROCCAN-SPICED VEG
Preheat the oven to 200°C. Spread the beetroot pieces and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
HARISSA-BAKED HAKE
In a bowl, combine the yoghurt, the harissa, ½ the lemon juice (to taste), a sweetener (to taste), and seasoning. Pat the hake dry with paper towel and place skin-side down on a lightly greased baking tray. Coat the flesh in ½ the harissa yoghurt. Bake in the hot oven until cooked through and flakey, 15-20 minutes.
DINNER DATE(S)
When the beetroot has been in for 10 minutes, remove the tray from the oven and toss through the chopped dates. Return to the oven for the remaining time.
TOASTED NUTS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TIME TO FINISH UP
Place the rinsed leaves in a bowl and toss through a drizzle of olive oil, the remaining lemon juice, and seasoning. Loosen the remaining harissa yoghurt with milk (optional) or water in 5ml increments until drizzling consistency.
DINE TIME
Serve up the Moroccan roast veg alongside the spiced hake and dressed leaves. Drizzle the remaining harissa yoghurt dressing over it all. Garnish with the toasted almonds and the chopped dill. Good job, Chef!
Beetroot - 600g
Onions - 2
NOMU Moroccan Rub - 15ml
Low Fat Plain Yoghurt - 150ml
Pesto Princess Harissa Paste - 22,5ml
Lemon Juice - 30ml
Line-caught Hake Fillets - 3
Pitted Dates - 30g
Almonds - 30g
Salad Leaves - 60g
Fresh Dill - 8g
MOROCCAN-SPICED VEG
Preheat the oven to 200°C. Spread the beetroot pieces and the onion wedges on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
HARISSA-BAKED HAKE
In a bowl, combine the yoghurt, the harissa, ½ the lemon juice (to taste), a sweetener (to taste), and seasoning. Pat the hake dry with paper towel and place skin-side down on a lightly greased baking tray. Coat the flesh in ½ the harissa yoghurt. Bake in the hot oven until cooked through and flakey, 15-20 minutes.
DINNER DATE(S)
When the beetroot has been in for 10 minutes, remove the tray from the oven and toss through the chopped dates. Return to the oven for the remaining time.
TOASTED NUTS
Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
TIME TO FINISH UP
Place the rinsed leaves in a bowl and toss through a drizzle of olive oil, the remaining lemon juice, and seasoning. Loosen the remaining harissa yoghurt with milk (optional) or water in 5ml increments until drizzling consistency.
DINE TIME
Serve up the Moroccan roast veg alongside the spiced hake and dressed leaves. Drizzle the remaining harissa yoghurt dressing over it all. Garnish with the toasted almonds and the chopped dill. Good job, Chef!
Beetroot - 800g
Onions - 2
NOMU Moroccan Rub - 20ml
Low Fat Plain Yoghurt - 200ml
Pesto Princess Harissa Paste - 30ml
Lemon Juice - 40ml
Line-caught Hake Fillets - 4
Pitted Dates - 40g
Almonds - 40g
Salad Leaves - 80g
Fresh Dill - 10g
Woolies Products in this dish
