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Baharat-spiced hake

15 minutes

Baharat-spiced hake

Serves 4-6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

100 g Woolworths preserved lemon
¼ cup canola oil

For the baharat:

1 T ground cumin
1 T smoked paprika
1 t cracked black pepper
1 t ground coriander
½ t nutmeg
½ t ground cardamom
1 clove
salt, to taste
450 g Woolworths frozen hake medallions, thawed
salt, to taste
⅓ cup extra virgin olive oil, plus extra for drizzling
180 g hummus

Method

1. Blitz the preserved lemon and olive canola oil to make a smooth paste. Set aside.

2. To make the baharat, grind all the spices together until fine but still a little textured using a mortar and pestle.

3. Pat dry the hake using kitchen paper and season with salt. Mix 2 T baharat with the olive oil to make a paste, then rub onto the hake.

4. Heat a grill and oil lightly. Braai or grill the hake for 5 minutes on both sides until charred.

5. To serve, swirl the hummus and preserved lemon paste onto a plate and place the grilled fish in the centre. Serve with salad and flatbreads, if desired.

Find more fish recipes here.

Photographs: Jan Ras
Production: Khanya Mzongwana and Abigail Donnelly
Recipes: Khanya Mzongwana
Food Assistant: Marcella Rijke

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Roast amadumbe

Umngqusho

Smoked salmon, wasabi & avocado on granary bread

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Fish kofta hot dogs

Seaweed fries

Baharat-spiced hake

Baharat-spiced hake

Ingredients

Method