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Harissa Fish Pie

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Harissa Fish Pie

Course: Main Course
Cuisine: Seafood
Diet: Gluten Free
Keyword: Comford Food, Fish Pie, fresh fish, frozen fish, Haddock, hake, prawns
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6
This is a great recipe for clearing out your leftover frozen fish - haddock is a must in this one and I used some hake, kingklip and prawns in this one (but you can really use any fish). It takes a bit of effort and time, but it is soooo worth it! This one is a crowd pleaser for the whole family.
Baking the sweet potatoes instead of boiling them is essential! It makes it 10 x more delicious. So I put them in the oven around the time that we were having lunch, pulled them out when they were done and let them cool down completely before ripping the skin off with my fingers.
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Ingredients

Instructions

  • Heat the oven to 180C. Prick the sweet potatoes with a fork and cook until soft (this can take up to 2 hours depending on the size of your sweet potatoes, so plan/make ahead!). Baking them like this is absolutely worth the effort! Remove the skin and mash the flesh with 2 tbsp of the oil, the cumin and paprika. I like to use a stick blender to get it beautifully smooth, but this is not essential. Set aside and keep warm.
  • Meanwhile, heat a frying pan with a glug of oil and cook the onions and peppers until soft.
  • In a separate saucepan, warm the milk over a low-medium heat. Then add the fish pie mix and prawns and cook for 4 mins until the prawns have just turned pink. Remove the the fish and prawns and reserve the milk.
  • Add the harissa paste to the onions and peppers and cook for 2 mins.
  • Add the reserved milk bit and cream to the onions and peppers. When the mixture starts bubbling, combine the cornflour with a little milk and add - stirring the whole time. Once it starts to thicken, add the spinach and cook until wilted. Lastly, add the fish and prawns, stirring carefully.
  • Pour the fish mixture into an ovenproof dish, then spoon over the sweet potato mash. Carefully spread it out, then rough it up with a fork.
  • Bake for 20 mins, then grill for 10 mins on the hottest setting. Serve with cooked greens of your choice.

Thai Red Curry Noodles with Hake

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Thai Red Curry Noodles with Hake

Course: Light Meal, Main Course
Cuisine: Curry, Thai
Keyword: curry, fresh fish, frozen fish, hake, Thai
Servings: 4
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Ingredients

  • 1 Tbsp olive oil
  • 1 pack Mother City Fish hake about 750g, fresh or defrosted, cut into bite-size pieces
  • salt & freshly ground pepper to taste
  • 3 cloves garlic mince
  • 1 red pepper diced
  • 1 onion diced
  • 3 Tbsp red curry paste
  • 1 Tbsp freshly grated ginger
  • 6 cups NOMU chicken stock diluted as per instructions
  • 1 cup coconut milk
  • ½ pack rice noodles
  • 1 Tbsp fish sauce
  • 2 tsp brown sugar
  • 3 spring onions thinly sliced
  • ½ cup fresh coriander leaves chopped
  • ¼ cup fresh basil leaves chopped
  • 2 Tbsp freshly squeezed lime juice

Instructions

  • Heat olive oil in a large stockpot over medium heat.
  • Add garlic, red pepper and onion. Cook, stirring occasionally, until soft, about 3-4 minutes.
  • Stir in red curry paste and ginger until fragrant, about 1 minute.
  • Stir in chicken broth and coconut milk.
  • Stir in fish pieces. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 5 minutes.
  • Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
  • Remove from heat; stir in spring onions, coriander, basil and lime juice; season with salt and pepper, to taste. Serve immediately.

Hake with Lemon, Butter and Capers

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Hake with lemon, capers and butter

Course: Main Course
Cuisine: Italian, Keto, Seafood
Diet: Gluten Free, Low Carb
Keyword: fresh fish, frozen fish, hake, light meal, line fish, main course, white fish
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
This recipe grabbed me immediately - you cannot go wrong with fish, butter, lemon and capers! It's always a winning combination. This recipe is inspired by one found on Instagram by Ilse van der Merwe of The Food Fox @the_foodfox.
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Ingredients

  • 800 g fresh or frozen hake if using frozen, make sure to fully defrost and pat dry before use
  • ½ cup gluten free fix batter mix you can use any seasoned flour of your choice
  • glug olive oil
  • 2 Tbsp butter

For the sauce

  • 2 Tbsp capers
  • 4 Tbsp butter
  • 1 finely sliced lemon
  • handful chopped parsley

Instructions

  • Heat the oil and butter in a large non-stick pan. In the meantime, cut the fish into portions and dust each piece in the seasoned flour.
  • Fry the fish on both sides until just cooked and golden (about 2-3 minutes a side). Then remove from the pan and set aside.
  • In the same pan, while it's still warm, add the lemon slices and fry for a minute or two on each side before adding the capers and butter. Once the butter is melted and bubbling, remove the sauce from the eat, add the chopped parsley and spoon it over the cooked fish. Serve immediately.

Hake Green Curry

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Hake Green Curry

Course: Main Course
Cuisine: Thai
Diet: Gluten Free
Keyword: comfort food, curry, fresh fish, frozen fish, hake, Thai, white fish
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Easy to prepare and oh so delicious
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Ingredients

  • 1 Tbsp sunflower oil
  • 3 Tbsp green curry paste
  • 125 ml chicken stock
  • 600 ml coconut milk
  • 4 lime leaves torn
  • 800 g skinless hake fillets cut into bite-sized chunks
  • 100 g fine green beans trimmed and cut into 2-3cm lengths
  • 200 g tenderstem broccoli cut into 3cm lengths
  • 2 Tbsp fish sauce
  • 1 Tbsp lime juice
  • handful basil leaves

Instructions

  • Heat oil in a large saucepan over high heat. Fry the curry paste for 2 minutes until fragrant.
  • Add the stock & coconut milk and simmer for 10 minutes to reduce.
  • Add hake, beans and broccoli and simmer for a further 5 minutes, then add fish sauce and lime juice and simmer for an extra minute or 2 until fish i cooked through.
  • Taste and adjust seasoning if necessary. Serve with steamed rice.

Baked Fish with Tahini Sauce (Falastin, Sami Tamimi)

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Baked Hake with Tahini Sauce

Course: Main Course
Cuisine: Middle Eastern
Diet: Gluten Free, Halal
Keyword: baked fish, comfort food, white fish
Total Time: 1 hour 20 minutes
Servings: 4 generous servings
Author: Sami Tamimi (from Falastin)
This is a delicious, rich fish bake - perfect for a winter's evening. We used hake, but you can use any firm white fish.
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Ingredients

For the tahini sauce

  • ¼ cup tahini plus 2 extra Tbsp
  • 2 cloves garlic medium, coarsely chopped (2 tsp)
  • 2 Tbsp fresh lemon juice
  • ½ tsp sea salt

For the fish

  • ¼ cup extra virgin olive oil plus 3 Tbsp extra, divided
  • 2 medium onions thinly sliced (3½ cups)
  • 800 g firm white fish
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp finely grated lemon zest
  • 1½ tsp ground cumin
  • salt & freshly ground black pepper
  • ¼ cup all-purpose flour (plus 2Tbsp extra) replace with gluten free flour or cornflour if gluten free
  • 2 medium hot green chillies serrano or jalapeno, stemmed, seeded and thinly sliced
  • 3 Tbsp pine nuts
  • ½ cup Italian parsley coarsely chopped
  • 1 tsp ground sumac

To serve

  • lemon wedges

Instructions

  • Make the tahini sauce: In a medium bowl, whisk together the tahini, garlic, lemon juice, salt, and ¼ cup cold water to make a thick and creamy sauce. Set aside.
  • To a large skillet over medium-low heat, add 3 tablespoons of olive oil; when the oil is hot, add the onions and cook, stirring occasionally, until wilted, 10–12 minutes.
  • Add 3 tablespoons cool water and cook, stirring occasionally, until the onions have completely softened but have not taken on any color, 8–10 minutes more. Remove from the heat and set aside to cool to room temperature.
  • Preheat the oven to 425°F.Meanwhile, in a large, shallow bowl, stir together the lemon juice and zest, and ½ teaspoon cumin; season to taste with salt and black pepper, then add the fish fillets and turn several times to coat. Set aside to marinate at room temperature for 10 minutes. (Don’t leave it for much longer than this, otherwise the fish will start to break down.)
  • To a medium skillet over medium-high heat, add the remaining oil. Sprinkle the flour over a large plate and, one at a time, lift the fish pieces from the marinade and lightly dredge in the flour. Add the fish to the skillet (without crowding the pan) and cook, turning once halfway through, just until both sides are golden, about 2 minutes per side. Transfer the fish to a 9-by-13-inch baking dish and set aside.
  • Stir the cooled onions and the chillies into the reserved tahini sauce, then pour the sauce over the fish, smoothing the surface with the back of a spoon. Sprinkle with the pine nuts, transfer to the oven, and roast until the fish is just cooked through, 6–8 minutes. Switch the oven to the grill setting and continue cooking until browned and bubbly, about 3 minutes more.
  • Sprinkle with parsley and sumac and serve warm or at room temperature, with lemon wedges on the side.

Garlic Parmesan Baked Fish

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Garlic Parmesan Baked Fish

Course: Main Course
Cuisine: Keto
Diet: Gluten Free, Low Carb, High Fat Low Carb
Keyword: fresh fish, frozen fish, hake, kingklip
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Here’s a recipe to convince you that fish and cheese can be comfort food and not a food sin after all!
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Ingredients

  • 60 ml softened salted butter
  • 1 Tbps mayonnaise
  • ½ cup grated Parmesan cheese
  • 2 Tbsp chives finely chopped
  • 4 garlic coves or more
  • good grinding of black pepper
  • 1 kg firm white fish portioned into 4 pieces
  • juice of half a lemon
  • salt & pepper to taste

Instructions

  • 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!

Creamy Keto Fish Bake

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Creamy Keto Fish Bake

Course: Main Course
Cuisine: Seafood
Diet: Gluten Free, Low Carb, High Fat Low Carb
Keyword: fresh fish, hake, kingklip
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
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.
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Ingredients

  • 2 Tbsp olive oil
  • 500 g broccoli
  • 6 spring onions finely sliced
  • 2 Tbsp small capers
  • butter for greaing the dish
  • 800 g firm white fish
  • 1 cup heavy cream
  • ¾ Tbsp Dijon mustard
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 1 Tbsp NOMU parsley & lemon seafood blend

For serving

  • leafy greens of your choice

Instructions

  • Preheat the oven to 200°C.
  • Divide the broccoli into small florets, including the stem, then fry in heated oil on medium high for 5 minutes, until golden and soft.
  • Season with salt and pepper .Add the spring onions and the capers and fry for another 1-2 minutes.
  • Transfer everything to a greased baking dish and place the fish on top.
  • Mix parsley, whipping cream and mustard, then pour it over the fish and vegetables. Top with slices of butter.
  • Bake for 20 minutes or until the fish is cooked through, and flakes easily with a fork. Serve with wilted greens.

Harissa Baked Hake

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Harissa Baked Hake

Course: Main Course
Cuisine: Seafood
Diet: Gluten Free, Low Carb, Dairy Free
Keyword: baked fish, hake, harissa
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
This is another of @emma.nkunzana's lovely recipes, this time featuring hake.
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Ingredients

Instructions

  • Heat oven to 180C.
  • 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.

Hake Tacos with Corn Salad

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Hake Tacos with Corn Salad

Course: Main Course, Snack
Cuisine: Mexican
Keyword: fresh fish, hake, mexican, tacos
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 2
Author: Emma Nkunzana
@emma.nkunzana came up with this recipe especially for us featuring our hake and @santa_annas tacos.
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Ingredients

Corn salad

  • 4 grilled/charred corn cobs
  • 30 g hard cheese finely grated
  • 1 red onion finely diced
  • 2 Tbsp olive oil
  • juice and zest of 2 limes
  • salt
  • 1 bird's eye chilli finely diced
  • 4-6 Santa Anna's corn tacos

Condiments (optional)

Instructions

  • 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.

Roasted White Fish with a Coriander Crust

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Roasted White Fish with a Coriander Crust

Course: Main Course
Cuisine: Middle Eastern
Keyword: fresh fish, frozen fish, hake, kingklip
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
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.
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Ingredients

  • olive oil
  • 2 fat garlic cloves
  • 30 g fresh coriander finely chopped
  • 1½ tsp fish spice mix I used Woolies Baharat blend
  • pinch chilli flakes
  • 2 portions white fish
  • 4 large bay leaves
  • 1 lemon one half cut into very thin slices and the rest quartered, to serve
  • salt and pepper

Tahini sauce (optional)

  • 150 g tahini
  • 2 Tbsp lemon juice
  • 1 garlic clove crushed
  • 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.

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