Preheat your oven to 225˚C. Season the fish with the salt, pepper and lemon juice and place them in a baking dish.
Mix the rest of the ingredients together and spread it evenly on the fish portions. Bake for about 10 minutes until lightly browned and cooked through. Serve!
This recipe’s for or our low carb/keto followers and works equally well with either hake or kingklip. I adapted it from a recipe I found on dietdoctor.com.
In a medium hot oven-proof pan, fry the onions with oil for about 4 minutes.
Add crushed garlic and peppers and cook for 2 minutes.
Add Pesto Princess Harissa paste, spices, anchovies, wine and chilli (if using). Stir to combine, let simmer for a minute then add canned tomatoes and creme fraiche.
Neatly nestle the hake portions into the sauce.Bake in the oven for 12-15 minutes.
Garnish with fresh parsley and serve with rice or bread.
For the hake, rub the fillet with the taco spice or Cajun rub, pepper and olive oil on both sides. Let marinade for a minimum of 30 minutes.
For the corn salad, remove corn from cob and add onions and cheese to a bowl. Mix lime juice and zest with olive and coat the corn salad ,season with salt and chilli if using. Let sit for a minimum of 20min before serving.
Warm the tacos according to instructions.
Meanwhile heat a pan to medium and cook hake for about 2 minutes each side. Serve with warmed tacos, guacamole and cold beer.
Liz and I are big fans of Middle Eastern food and my favourite cookbook (by a long shot) is Jerusalem by @ottolenghi and @sami_tamimi - so when a friend shared this Sami Tamimi recipe with me, I knew it would be right up my alley. I also summarily bought his latest book, Falastin, which this recipe is from. I adapted the recipe a bit. He uses cod, but as we can't get it in SA, you can use either hake or kingklip, fresh or frozen. I used frozen (defrosted) kingklip portions.
1lemonone half cut into very thin slices and the rest quartered, to serve
salt and pepper
Tahini sauce (optional)
150gtahini
2Tbsplemon juice
1garlic clovecrushed
salt
Instructions
Preheat the oven to 250°C fan.
To make the tahini sauce: Mix together all the ingredients and put aside.
Put a glug of oil into a small saucepan and place on a medium-low heat. Add the crushed garlic and cook for 10 seconds, then add the coriander, fish spice mix, chilli flakes, salt and a grind of black pepper. Cook for 4–5 minutes, stirring frequently, for the garlic to really soften, then remove from the heat.
Place the fish in a baking paper-lined roasting dish, and brush with more olive oil. Season lightly with salt and pepper then spoon the coriander mix on top of each fillet. Spread it out so that the whole top is covered, then top each one with a bay leaf along with 2 slices of lemon. Roast for 7–8 minutes, or until the fish is cooked through.
Serve at once, with about a tablespoon of tahini sauce drizzled over, if using, and a wedge of lemon alongside.
michelleparkinphotography developed this recipe for @pesto_princess using our hake and their harissa paste. Harissa paste is made from chillies and red peppers, some garlic, oil and spices all blended to a paste that you can basically add to any dish. The Pesto Princess version is not mind-blowingly hot and I use it all the time.
In a large pan, over low heat, combine the coconut cream, lime juice, fish sauce, honey, fish stock and Pesto Princess Harissa Paste. Gently stir and cook until well combined – about five to seven minutes.
Reduce the heat to low and add the fish fillets. Cover the pan and simmer gently for ten to twelve minutes or longer, depending on the thickness of the fillets.
Gently remove the cooked fish and keep warm.
Add the chopped kale and chilli to the sauce, giving everything a stir to combine.
Plate up with some brown rice, couscous or grain of your choice. Place the fish on top and drizzle over the sauce. Top with fresh coriander and a slice of lime.
We love how our products play together, so we’re always looking for a recipe that combines them. This one uses our humble hake (seriously the most underrated fish in the sea!) any pesto of your choice and capers.
Firstly preheat the oven to 200ºC and get the potatoes on to boil.
Place the hake portions on a lightly buttered/oiled baking tray and season with salt & pepper. Mix together the pesto, tomatoes and capers and spoon on top of the fish. Once the oven is hot, bake for 10-15 minutes until cooked through (time this so that it coincides with the potatoes being cooked).
When the potatoes are almost cooked, add the peas. Bring back to the boil and cook for another 2 minutes, or until the potatoes are fully cooked. Drain and return to the pan. Add a little butter to the pan and lightly crush the potatoes and peas using a masher. Stir in the lemon zest and juice, and season to taste.
Divide the potato mixture between the plates, top with the hake and spoon over any remaining juices. Serve immediately.
200gsweet potatoespeeled and diced into small bits (about 1cmx1cm)
2carrotspeeled and diced into small bits (about 1cmx1cm)
200mlvegetable stock
1tinchopped tomatoesor 4 fresh tomatoes, blanched, peeled and diced
fresh corianderto serve
Instructions
In a bowl, use a fork to mix the Pesto Princess Chermoula Paste, water and oil. Cut the fish into bite-sized chunks and place these into your Chermoula marinade. Mix to cover all of the fish evenly and set aside.
If you are serving this dish with cous cous – either regular or giant/pearl cous cous (which we highly recommend!) make that now, according to packet instructions.
Heat a glug of olive oil in a large, heavy-based pot or pan over medium-high heat. Add the onions, sweet potatoes and carrots and cook for 5 minutes.
Empty the can of tomatoes into the pan along with the stock and stir well. Add the fish and any remaining Chermoula marinade and cook for a further ± 8 minutes, or until the fish is cooked through.
Serve the stew hot along with cous cous and fresh coriander.
Pesto Princess have been kind enough to share some of their tried and tested recipes featuring their pestos and our fish. This one is super simple, easy to make and never disappoints. You could use any firm white fish.
Combine the olive oil and pesto and set aside. Pat the fish dry and season with salt and pepper on both sides.
Heat some olive oil in a heavy-based frying pan to medium hot. Place the seasoned fish fillet skin-side down and cook for approximately 4-6 minutes before turning, lowering the temperature and cooking for a couple of minutes until the flesh is just cooked through.
Plate your fish and pour over your Thai Pesto drizzle. Serve with lightly steamed fresh, seasonal green veggies or a simple salad.
Keyword: curry, hake, kingklip, line fish, white fish
Prep Time: 5minutes
Cook Time: 30minutes
This is my go to fish curry and I make it regularly. It is always a hit. Easy, quick to prepare and delicious. You can't go wrong. I usually use a mixture of hake and kingklip, but you can really use whatever fish you have. You can find the original recipe at https://www.jamieoliver.com/recipes/fish-recipes/keralan-fish-curry/
Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks.
Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop.
Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened.
Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes.
Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.
Pick, chop and scatter over the coriander leaves. Delicious served with basmati rice and warm naan bread.
