Recipe for Baked Hake in a spicy harissa tomato sauce – low carb and perfect for banters


Harissa paste:
40g dried smoked red chillies, soaked in 125 ml boiling water for 10 minutes
2 cloves garlic
15 ml ground coriander
15 ml ground cumin
15 ml fennel seeds
2,5 ml salt
60 ml olive oil

Spicy tomato sauce:
30 ml olive oil
30 ml butter
1 onion, finely chopped
2 cloves garlic, finely chopped
2 teaspoons (10 ml) cumin
1/2 teaspoon (2,5 ml) cinnamon
2 teaspoons (10 ml) smoked paprika
2 cans whole tomatoes, diced, or processed to a pulp
2 tablespoons (60 ml) harissa paste
rind of a small lemon, finely grated
salt & pepper

Baked hake:
1.5 kg white fish fillets, portioned into individual pieces
1 batch spicy tomato sauce (see above)
fresh coriander leaves, to serve
cauli-rice or cous-cous or rice, to serve (optional)

How to

Harissa paste:
In a small food processor bowl, process all the ingredients together to get a slightly chunky paste. Place in a glass jar, cover with a little extra olive oil, then cover and refrigerate until needed. Will keep for at least 2 weeks in the fridge.

Spicy tomato sauce:
In a medium saucepan, heat olive oil and butter, then fry onions over medium heat until soft.

Add garlic and fry for a minute. Now add spices and fry for another minute.

Add tomatoes and harissa paste, then bring to a slow simmer and simmer for 15 minutes,
stirring often.

Add lemon rind and season to taste with salt & pepper. Set aside.

Baked hake:
Grease or line a large baking tray, then lay the fish portions out without them touching one another. Cover with a generous layer of sauce, then baking at 200 C for 15-20 minutes, depending on the thickness and size of the fish. Do not overbake.

Serve hot topped with fresh coriander leaves.

Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.

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