What are the main ingredients in 3-Step Middle Eastern Hake?

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

What is the nutritional information of 3-Step Middle Eastern Hake?

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

How do I prepare 3-Step Middle Eastern Hake?

SWEET AMBER WEDGES: Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until soft and caramelised, shifting halfway. SLAW, TAHINI DRIZZLE & FRESH LEAVES: Place the hummus in a bowl large enough for the slaw. Add a squeeze of lemon juice to taste and loosen with water in 5ml increments until drizzling consistency. Add in the cabbage and carrot and ¾ of the chopped parsley. Season to taste and toss until coated. In a small bowl, combine the tahini and honey with warm water in 5ml increments until drizzling consistency. Toss the rinsed green leaves with a drizzle of olive oil and some seasoning. Set aside the leaves, slaw, and tahini dressing until serving. SPICE & BAKE THE HAKE: When the carrots reach the halfway mark, pat the hake dry with paper towel and place on a roasting tray. Coat in oil, the lemon zest to taste, and ½ of the dukkah. Bake in the oven for 15-20 minutes until cooked through and flaky. DISH UP THIS SUPER EASY NUMBER!: Plate the dressed leaves, roast carrots, spiced hake, and hummus slaw alongside one another. Drizzle over the tahini dressing and sprinkle with the remaining parsley. Finish off by garnishing with the remaining dukkah and a lemon wedge. And there you have it – just like that!

What should be prepared from my kitchen to make 3-Step Middle Eastern Hake?

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

3-Step Middle Eastern Hake

Here, nutty dukkah elevates line-caught hake, served with hummus slaw, carrot wedges, and a tahini-honey drizzle. The fish in the image is basa, but due to a last-minute short supply this week, we’ve elevated this to a hake dish!

3-Step Middle Eastern Hake

with a dukkah crust, roast carrot wedges & hummus

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Carrot
Dukkah
Fish
Fresh Parsley
Green Leaves
Honey
Hummus
Lemon
Lemons
Line-caught Hake Fillet
Line-caught Hake Fillets
Shredded Cabbage & Julienne Carrot
Tahini

From your kitchen:

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

Serves 1

SWEET AMBER WEDGES
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until soft and caramelised, shifting halfway.
SLAW, TAHINI DRIZZLE & FRESH LEAVES
Place the hummus in a bowl for the slaw. Add a squeeze of lemon juice to taste and loosen with water in 5ml increments until drizzling consistency. Add in the cabbage and carrot and ¾ of the chopped parsley. Season to taste and toss until coated. In a small bowl, combine the tahini and honey with warm water in 5ml increments until drizzling consistency. Toss the rinsed green leaves with a drizzle of olive oil and some seasoning. Set aside the leaves, slaw, and tahini dressing until serving.
SPICE & BAKE THE HAKE
When the carrots reach the halfway mark, pat the hake dry with paper towel and place on a roasting tray. Coat in oil, the lemon zest to taste, and ½ of the dukkah. Bake in the oven for 15-20 minutes until cooked through and flaky.
DISH UP THIS SUPER EASY NUMBER!
Plate the dressed leaves, roast carrots, spiced hake, and hummus slaw alongside one another. Drizzle over the tahini dressing and sprinkle with the remaining parsley. Finish off by garnishing with the remaining dukkah and a lemon wedge. And there you have it – just like that!

Carrot - 360g
Hummus - 50ml
Lemon - 1
Shredded Cabbage & Julienne Carrot - 75g
Fresh Parsley - 3g
Honey - 7,5ml
Tahini - 30ml
Line-caught Hake Fillet - 1
Dukkah - 15ml
Green Leaves - 20g

Download the Recipe

Serves 2

SWEET AMBER WEDGES
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until soft and caramelised, shifting halfway.
SLAW, TAHINI DRIZZLE & FRESH LEAVES
Place the hummus in a bowl large enough for the slaw. Add a squeeze of lemon juice to taste and loosen with water in 5ml increments until drizzling consistency. Add in the cabbage and carrot and ¾ of the chopped parsley. Season to taste and toss until coated. In a small bowl, combine the tahini and honey with warm water in 5ml increments until drizzling consistency. Toss the rinsed green leaves with a drizzle of olive oil and some seasoning. Set aside the leaves, slaw, and tahini dressing until serving.
SPICE & BAKE THE HAKE
When the carrots reach the halfway mark, pat the hake dry with paper towel and place on a roasting tray. Coat in oil, the lemon zest to taste, and ½ of the dukkah. Bake in the oven for 15-20 minutes until cooked through and flaky.
DISH UP THIS SUPER EASY NUMBER!
Plate the dressed leaves, roast carrots, spiced hake, and hummus slaw alongside one another. Drizzle over the tahini dressing and sprinkle with the remaining parsley. Finish off by garnishing with the remaining dukkah and a lemon wedge. And there you have it – just like that!

Carrot - 600g
Hummus - 100ml
Lemon - 1
Shredded Cabbage & Julienne Carrot - 150g
Fresh Parsley - 5g
Honey - 15ml
Tahini - 60ml
Line-caught Hake Fillets - 2
Dukkah - 30ml
Green Leaves - 40g

Download the Recipe

Serves 3

SWEET AMBER WEDGES
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until soft and caramelised, shifting halfway.
SLAW, TAHINI DRIZZLE & FRESH LEAVES
Place the hummus in a bowl large enough for the slaw. Add a squeeze of lemon juice to taste and loosen with water in 5ml increments until drizzling consistency. Add in the cabbage and carrot and ¾ of the chopped parsley. Season to taste and toss until coated. In a small bowl, combine the tahini and honey with warm water in 5ml increments until drizzling consistency. Toss the rinsed green leaves with a drizzle of olive oil and some seasoning. Set aside the leaves, slaw, and tahini dressing until serving.
SPICE & BAKE THE HAKE
When the carrots reach the halfway mark, pat the hake dry with paper towel and place on a roasting tray. Coat in oil, the lemon zest to taste, and ½ of the dukkah. Bake in the oven for 15-20 minutes until cooked through and flaky.
DISH UP THIS SUPER EASY NUMBER!
Plate the dressed leaves, roast carrots, spiced hake, and hummus slaw alongside one another. Drizzle over the tahini dressing and sprinkle with the remaining parsley. Finish off by garnishing with the remaining dukkah and a lemon wedge. And there you have it – just like that!

Carrot - 600g
Hummus - 100ml
Lemon - 1
Shredded Cabbage & Julienne Carrot - 150g
Fresh Parsley - 5g
Honey - 15ml
Tahini - 60ml
Line-caught Hake Fillets - 2
Dukkah - 30ml
Green Leaves - 40g

Download the Recipe

Serves 4

SWEET AMBER WEDGES
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until soft and caramelised, shifting halfway.
SLAW, TAHINI DRIZZLE & FRESH LEAVES
Place the hummus in a bowl large enough for the slaw. Add a squeeze of lemon juice to taste and loosen with water in 5ml increments until drizzling consistency. Add in the cabbage and carrot and ¾ of the chopped parsley. Season to taste and toss until coated. In a small bowl, combine the tahini and honey with warm water in 5ml increments until drizzling consistency. Toss the rinsed green leaves with a drizzle of olive oil and some seasoning. Set aside the leaves, slaw, and tahini dressing until serving.
SPICE & BAKE THE HAKE
When the carrots reach the halfway mark, pat the hake dry with paper towel and place on a roasting tray. Coat in oil, the lemon zest to taste, and ½ of the dukkah. Bake in the oven for 15-20 minutes until cooked through and flaky.
DISH UP THIS SUPER EASY NUMBER!
Plate the dressed leaves, roast carrots, spiced hake, and hummus slaw alongside one another. Drizzle over the tahini dressing and sprinkle with the remaining parsley. Finish off by garnishing with the remaining dukkah and a lemon wedge. And there you have it – just like that!