Main Meals

Baharat-spiced hake

15 minutes
15 minutes

“Baharat, or Middle Eastern/Lebanese 7-spice mix, delivers a deep, smoky sweet flavour, which adds depth to hake or anything you’re braaiing. I’ve taken some liberties with my version but all the important spices are there.”

Wine/Spirit Pairing
Woolworths Ken Forrester Grenache

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  • 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

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.

PhotographsJan Ras
ProductionKhanya Mzongwana and Abigail Donnelly
RecipesKhanya Mzongwana
Food AssistantMarcella Rijke

Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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