What are the main ingredients in MOROCCAN-SPICED HAKE?

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

What is the nutritional information of MOROCCAN-SPICED HAKE?

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

How do I prepare MOROCCAN-SPICED HAKE?

MOROCCAN MARINADE: Place the hake fillets in a bowl and pat dry with some paper towel. Coat in oil, the Moroccan Rub, a squeeze of lemon juice, and some seasoning. Set aside to marinate for about 10 minutes. ROAST CHICKPEAS & CARROTS: Preheat the oven to 180°C. Place the drained chickpeas and carrot rounds on a roasting tray. Spread out in a single layer, coat in oil, and season. Roast in the hot oven for 20-25 minutes until the chickpeas are crispy and the carrots have softened. TOAST THE SEEDS: Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. SALAD LOVE: Place the rinsed green leaves, sliced radish, and toasted pumpkin seeds in a salad bowl. Add some lemon zest to taste, a drizzle of oil, and some seasoning. Toss together and set aside for serving. TASTY, FLAKY HAKE: Return the pan to a medium heat with some oil and a knob of butter (optional). When hot, fry the spiced hake skin-side down for 3-4 minutes until the skin is crispy and golden. Flip and fry the other side for 3-4 minutes until cooked through. Remove from the pan on completion. TIME TO DINE: Plate up some crispy chickpeas and caramelised carrots. Lay the Moroccan-spiced hake fillet on top and dollop with the avo hummus. Serve the fresh, crunchy salad on the side. Finally, garnish with the rinsed mint leaves and a lemon wedge. Magnificent, Chef!

What should be prepared from my kitchen to make MOROCCAN-SPICED HAKE?

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

MOROCCAN-SPICED HAKE

Easy as pie, but far healthier than pie! Crispy roast chickpeas and carrots bring the crunch; flakey hake brings the softness; spices, lemon, and rocket bring the zing; and avo hummus brings it all together.

MOROCCAN-SPICED HAKE

with avocado hummus & roast carrot and chickpeas

Hands on Time: 15 - 20 minutes

Overall Time: 35 - 40 minutes

Download the Recipe for 2

Ingredients:

Avocado Hummus
Carrots
Chickpeas
Fish
Fresh Mint
Green Leaves
Hake Fillet
Hake Fillets
Lemon
NOMU Moroccan Rub
Pumpkin Seeds
Radish

From your kitchen:

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

Serves 1

ROAST CHICKPEAS & CARROTS
Preheat the oven to 180°C. Place the drained chickpeas and carrot rounds on a roasting tray. Spread out in a single layer, coat in oil, and season. Roast in the hot oven for 20-25 minutes until the chickpeas are crispy and the carrots have softened.
MOROCCAN MARINADE
Place the hake fillet in a bowl and pat dry with some paper towel. Coat in oil, the Moroccan Rub, a squeeze of lemon juice, and some seasoning. Set aside to marinate for about 10 minutes.
TOAST THE SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
SALAD LOVE
Place the rinsed green leaves, sliced radish, and toasted pumpkin seeds in a bowl. Add some lemon zest to taste, a drizzle of oil, and some seasoning. Toss together and set aside for serving.
TASTY, FLAKY HAKE
Return the pan to a medium heat with some oil and a knob of butter (optional). When hot, fry the spiced hake skin-side down for 3-4 minutes until the skin is crispy and golden. Flip and fry the other side for 3-4 minutes until cooked through. Remove from the pan on completion.
TIME TO DINE
Plate up some crispy chickpeas and caramelised carrots. Lay the Moroccan-spiced hake fillet on top and dollop with the avo hummus. Serve the fresh, crunchy salad on the side. Finally, garnish with the rinsed mint leaves and a lemon wedge. Magnificent, Chef!

Chickpeas - 60g
Carrots - 240g
Hake Fillet - 1
NOMU Moroccan Rub - 10ml
Lemon - 1
Pumpkin Seeds - 10g
Avocado Hummus - 25ml
Green Leaves - 20g
Radish - 20g
Fresh Mint - 3g

Download the Recipe

Serves 2

ROAST CHICKPEAS & CARROTS
Preheat the oven to 180°C. Place the drained chickpeas and carrot rounds on a roasting tray. Spread out in a single layer, coat in oil, and season. Roast in the hot oven for 20-25 minutes until the chickpeas are crispy and the carrots have softened.
MOROCCAN MARINADE
Place the hake fillets in a bowl and pat dry with some paper towel. Coat in oil, the Moroccan Rub, a squeeze of lemon juice, and some seasoning. Set aside to marinate for about 10 minutes.
TOAST THE SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
SALAD LOVE
Place the rinsed green leaves, sliced radish, and toasted pumpkin seeds in a salad bowl. Add some lemon zest to taste, a drizzle of oil, and some seasoning. Toss together and set aside for serving.
TASTY, FLAKY HAKE
Return the pan to a medium heat with some oil and a knob of butter (optional). When hot, fry the spiced hake skin-side down for 3-4 minutes until the skin is crispy and golden. Flip and fry the other side for 3-4 minutes until cooked through. Remove from the pan on completion.
TIME TO DINE
Plate up some crispy chickpeas and caramelised carrots. Lay the Moroccan-spiced hake fillet on top and dollop with the avo hummus. Serve the fresh, crunchy salad on the side. Finally, garnish with the rinsed mint leaves and a lemon wedge. Magnificent, Chef!

Carrots - 480g
Chickpeas - 120g
Hake Fillets - 2
NOMU Moroccan Rub - 20ml
Lemon - 1
Pumpkin Seeds - 20g
Avocado Hummus - 50ml
Green Leaves - 40g
Radish - 40g
Fresh Mint - 5g

Download the Recipe

Serves 3

ROAST CHICKPEAS & CARROTS
Preheat the oven to 180°C. Place the drained chickpeas and carrot rounds on a roasting tray. Spread out in a single layer, coat in oil, and season. Roast in the hot oven for 20-25 minutes until the chickpeas are crispy and the carrots have softened.
MOROCCAN MARINADE
Place the hake fillets in a bowl and pat dry with some paper towel. Coat in oil, the Moroccan Rub, a squeeze of lemon juice, and some seasoning. Set aside to marinate for about 10 minutes.
TOAST THE SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
SALAD LOVE
Place the rinsed green leaves, sliced radish, and toasted pumpkin seeds in a salad bowl. Add some lemon zest to taste, a drizzle of oil, and some seasoning. Toss together and set aside for serving.
TASTY, FLAKY HAKE
Return the pan to a medium heat with some oil and a knob of butter (optional). When hot, fry the spiced hake skin-side down for 3-4 minutes until the skin is crispy and golden. Flip and fry the other side for 3-4 minutes until cooked through. Remove from the pan on completion.
TIME TO DINE
Plate up some crispy chickpeas and caramelised carrots. Lay the Moroccan-spiced hake fillet on top and dollop with the avo hummus. Serve the fresh, crunchy salad on the side. Finally, garnish with the rinsed mint leaves and a lemon wedge. Magnificent, Chef!

Carrots - 480g
Chickpeas - 120g
Hake Fillets - 2
NOMU Moroccan Rub - 20ml
Lemon - 1
Pumpkin Seeds - 20g
Avocado Hummus - 50ml
Green Leaves - 40g
Radish - 40g
Fresh Mint - 5g

Download the Recipe

Serves 4

ROAST CHICKPEAS & CARROTS
Preheat the oven to 180°C. Place the drained chickpeas and carrot rounds on a roasting tray. Spread out in a single layer, coat in oil, and season. Roast in the hot oven for 25-30 minutes until the chickpeas are crispy and the carrots have softened.
MOROCCAN MARINADE
Place the hake fillets in a large bowl and pat dry with some paper towel. Coat in oil, the Moroccan Rub, a squeeze of lemon juice, and some seasoning. Set aside to marinate for about 10 minutes.
TOAST THE SEEDS
Place the pumpkin seeds in a large pan over a medium heat. Toast for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool.
SALAD LOVE
Place the rinsed green leaves, sliced radish, and toasted pumpkin seeds in a salad bowl. Add some lemon zest to taste, a drizzle of oil, and some seasoning. Toss together and set aside for serving.
TASTY, FLAKY HAKE
Return the pan to a medium heat with some oil and a knob of butter (optional). When hot, fry the spiced hake skin-side down for 3-4 minutes until the skin is crispy and golden. Flip and fry the other side for 3-4 minutes until cooked through. Remove from the pan on completion.
TIME TO DINE
Plate up some crispy chickpeas and caramelised carrots. Lay the Moroccan-spiced hake fillet on top and dollop with the avo hummus. Serve the fresh, crunchy salad on the side. Finally, garnish with the rinsed mint leaves and a lemon wedge. Magnificent, Chef!