eCook Meal
Flaked Harissa Hake
with pitted dates & fresh dill
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R57.22
for 4 servings · R14.31 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Beetroot needs 800 gBulk Large Carrots 3 kg 3 kg at R45.00 · 27% of packR12.00
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Fresh Dill needs 10 gMild Dill Gherkins 780 g 780 g at R63.99 · 1% of packR0.82
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Pitted Dates needs 40 gZamli Dates 500 g 500 g at R97.99 · 8% of packR7.84
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Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Low Fat Plain Yoghurt needs 200 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 67% of packR13.33
Not in the Woolies basket — source these elsewhere:
- Pesto Princess Harissa Paste
- NOMU Moroccan Rub
- Line-caught Hake Fillets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Flaked Harissa Hake?
The preparation time for Flaked Harissa Hake with pitted dates & fresh dill is between 15 and 30 minutes.
What is the total time required to make Flaked Harissa Hake with pitted dates & fresh dill?
The total time required to make Flaked Harissa Hake with pitted dates & fresh dill 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?
Almonds, Beetroot, Dill, Fish, Lemon Juice, Line-caught Hake Fillets, NOMU Moroccan Rub, Onion, Pesto Princess Harissa Paste, Pitted Dates, Salad Leaves, Yoghurt
What is the nutritional information of Flaked Harissa Hake?
Calories: 438, Carbs: 43 grams, Fat: grams, Protein: 33.1 grams, Sugar: 18 grams, Salt: 765 grams
How do I prepare Flaked Harissa Hake?
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. 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. 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. 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! 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). 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.
What should be prepared from my kitchen to make Flaked Harissa Hake?
Almonds, Beetroot, Dill, Fish, Lemon Juice, Line-caught Hake Fillets, NOMU Moroccan Rub, Onion, Pesto Princess Harissa Paste, Pitted Dates, Salad Leaves, Yoghurt
How many calories does Flaked Harissa Hake have?
438 calories
How much fat content does Flaked Harissa Hake have?
grams