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
Flaked Harissa Hake
with fragrant quinoa, almonds & charred leeks
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Flaked Harissa Hake?
The preparation time for Flaked Harissa Hake with fragrant quinoa, almonds & charred leeks is between 15 and 30 minutes.
What is the total time required to make Flaked Harissa Hake with fragrant quinoa, almonds & charred leeks?
The total time required to make Flaked Harissa Hake with fragrant quinoa, almonds & charred leeks is between 40 and 55 minutes.
How many servings does Flaked Harissa Hake provide?
4 servings
What are the main ingredients in Flaked Harissa Hake?
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
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?
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
How many calories does Flaked Harissa Hake have?
616 calories
How much fat content does Flaked Harissa Hake have?
grams
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