Ingredients

Method

• 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

Ingredients

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