What are the main ingredients in Flaked Harissa Hake?

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

What is the nutritional information of Flaked Harissa Hake?

Calories: 616, Carbs: 82 grams, Fat: grams, Protein: 35.8 grams, Sugar: 19.4 grams, Salt: 529 grams

How do I prepare Flaked Harissa Hake?

SPICY QUINOA: Preheat the oven to 200°C. Rinse the quinoa and place in a pot with Moroccan rub. Submerge in 400ml of water. Pop on a lid, place over a medium-high heat, and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace lid and allow to stand off the heat for at least 5 minutes. STEP NAME: In a bowl, combine the yoghurt, harissa, and juice of 2 lemon wedges. Mix in salt, pepper, and a sweetener of choice (all to taste!) until well combined. Pat the hake dry with paper towel and place skin-side down on a lightly greased baking tray. Coat the flesh in ½ of the harissa yoghurt. 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 NUTS: Place the slivered 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. Mix the sautéed leeks through the cooked quinoa and season to taste. Loosen the remaining harissa yoghurt with milk or water in 5ml increments until drizzling consistency. DINE TIME: Make a bed of Moroccan quinoa and top with the spiced hake and dressed leaves. Drizzle the remaining harissa yoghurt dressing over the hake. Garnish with the toasted slivered almond, chopped dates, and chopped dill. Good job, Chef! CHAR THOSE LEEKS: Cut the trimmed leeks in half lengthways, rinse thoroughly, and dry. Roughly chop into bite-sized chunks. Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the chopped leeks for 2-3 minutes until soft, shifting frequently.

What should be prepared from my kitchen to make Flaked Harissa Hake?

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

Flaked Harissa Hake

Name: Flaked Harissa Hake
Prep time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Milk (optional); Sugar/Sweetener/Honey

The perfectly light, protein-packed centerpiece for a hearty meal: a line-caught hake is basted and baked in a yoghurt, harissa, and lemon sauce. Served with dazzling fluffy quinoa cooked in Moroccan Rub, roast leeks, almonds, and pitted dates.

Flaked Harissa Hake

with fragrant quinoa, almonds & charred leeks

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Dried Pitted Dates
Fish
Fresh Dill
Green Leaves
Leeks
Lemon
Lemons
Line-caught Hake Fillet
Line-caught Hake Fillets
NOMU Moroccan Rub
Pesto Princess Harissa Paste
Plain Yoghurt
Slivered Almonds
White Quinoa
Yoghurt Plain

From your kitchen:

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

Serves 1

SPICY QUINOA
Preheat the oven to 200°C. Rinse the quinoa and place in a pot with Moroccan rub. Submerge in 200ml of water. Pop on a lid, place over a medium-high heat, and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace lid and allow to stand off the heat for at least 5 minutes.
CHAR THOSE LEEKS
Cut the trimmed leeks in half lengthways, rinse thoroughly, and dry. Roughly chop into bite-sized chunks. Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the chopped leeks for 2-3 minutes until soft, shifting frequently.
STEP NAME
In a bowl, combine the yoghurt, harissa, and juice of 1 lemon wedge. Mix in salt, pepper, and a sweetener of choice (all to taste!) until well combined. Pat the hake dry with paper towel and place skin-side down on a lightly greased baking tray. Coat the flesh in ½ of the harissa yoghurt. 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 NUTS
Place the slivered 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. Mix the sautéed leeks through the cooked quinoa and season to taste. Loosen the remaining harissa yoghurt with milk or water in 5ml increments until drizzling consistency.
DINE TIME
Make a bed of Moroccan quinoa and top with the spiced hake and dressed leaves. Drizzle the remaining harissa yoghurt dressing over the hake. Garnish with the toasted slivered almond, chopped dates, and chopped dill. Good job, Chef!

White Quinoa - 75ml
NOMU Moroccan Rub - 5ml
Leeks - 100g
Plain Yoghurt - 65ml
Pesto Princess Harissa Paste - 7,5ml
Lemon - 1
Line-caught Hake Fillet - 1
Slivered Almonds - 15g
Green Leaves - 20g
Dried Pitted Dates - 15g
Fresh Dill - 3g

Download the Recipe

Serves 2

SPICY QUINOA
Preheat the oven to 200°C. Rinse the quinoa and place in a pot with Moroccan rub. Submerge in 400ml of water. Pop on a lid, place over a medium-high heat, and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace lid and allow to stand off the heat for at least 5 minutes.
CHAR THOSE LEEKS
Cut the trimmed leeks in half lengthways, rinse thoroughly, and dry. Roughly chop into bite-sized chunks. Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the chopped leeks for 2-3 minutes until soft, shifting frequently.
STEP NAME
In a bowl, combine the yoghurt, harissa, and juice of 2 lemon wedges. Mix in salt, pepper, and a sweetener of choice (all to taste!) until well combined. Pat the hake dry with paper towel and place skin-side down on a lightly greased baking tray. Coat the flesh in ½ of the harissa yoghurt. 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 NUTS
Place the slivered 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. Mix the sautéed leeks through the cooked quinoa and season to taste. Loosen the remaining harissa yoghurt with milk or water in 5ml increments until drizzling consistency.
DINE TIME
Make a bed of Moroccan quinoa and top with the spiced hake and dressed leaves. Drizzle the remaining harissa yoghurt dressing over the hake. Garnish with the toasted slivered almond, chopped dates, and chopped dill. Good job, Chef!

White Quinoa - 150ml
NOMU Moroccan Rub - 10ml
Leeks - 200g
Yoghurt Plain - 1
Pesto Princess Harissa Paste - 15ml
Lemon - 1
Line-caught Hake Fillets - 2
Slivered Almonds - 30g
Green Leaves - 40g
Dried Pitted Dates - 30g
Fresh Dill - 5g

Download the Recipe

Serves 3

SPICY QUINOA
Preheat the oven to 200°C. Rinse the quinoa and place in a pot with Moroccan rub. Submerge in 600ml of water. Pop on a lid, place over a medium-high heat, and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace lid and allow to stand off the heat for at least 5 minutes.
CHAR THOSE LEEKS
Cut the trimmed leeks in half lengthways, rinse thoroughly, and dry. Roughly chop into bite-sized chunks. Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the chopped leeks for 3-4 minutes until soft, shifting frequently.
STEP NAME
In a bowl, combine the yoghurt, harissa, and juice of 3 lemon wedges. Mix in salt, pepper, and a sweetener of choice (all to taste!) until well combined. Pat the hake dry with paper towel and place skin-side down on a lightly greased baking tray. Coat the flesh in ½ of the harissa yoghurt. 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 NUTS
Place the slivered 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. Mix the sautéed leeks through the cooked quinoa and season to taste. Loosen the remaining harissa yoghurt with milk or water in 5ml increments until drizzling consistency.
DINE TIME
Make a bed of Moroccan quinoa and top with the spiced hake and dressed leaves. Drizzle the remaining harissa yoghurt dressing over the hake. Garnish with the toasted slivered almond, chopped dates, and chopped dill. Good job, Chef!

White Quinoa - 225ml
NOMU Moroccan Rub - 15ml
Leeks - 300g
Plain Yoghurt - 190ml
Pesto Princess Harissa Paste - 22,5ml
Lemons - 2
Line-caught Hake Fillets - 3
Slivered Almonds - 45g
Green Leaves - 60g
Dried Pitted Dates - 45g
Fresh Dill - 8g

Download the Recipe

Serves 4

SPICY QUINOA
Preheat the oven to 200°C. Rinse the quinoa and place in a pot with Moroccan rub. Submerge in 800ml of water. Pop on a lid, place over a medium-high heat, and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace lid and allow to stand off the heat for at least 5 minutes.
CHAR THOSE LEEKS
Cut the trimmed leeks in half lengthways, rinse thoroughly, and dry. Roughly chop into bite-sized chunks. Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the chopped leeks for 3-4 minutes until soft, shifting frequently.
STEP NAME
In a bowl, combine the yoghurt, harissa, and juice of 3 lemon wedges. Mix in salt, pepper, and a sweetener of choice (all to taste!) until well combined. Pat the hake dry with paper towel and place skin-side down on a lightly greased baking tray. Coat the flesh in ½ of the harissa yoghurt. 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 NUTS
Place the slivered 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. Mix the sautéed leeks through the cooked quinoa and season to taste. Loosen the remaining harissa yoghurt with milk or water in 5ml increments until drizzling consistency.
DINE TIME
Make a bed of Moroccan quinoa and top with the spiced hake and dressed leaves. Drizzle the remaining harissa yoghurt dressing over the hake. Garnish with the toasted slivered almond, chopped dates, and chopped dill. Good job, Chef!