Recipes

Date posted: 23/02/2021

Pan fried hake with a herb couscous salad and lemon and harrissa dressing

23/02/2021
  • Serves 1
  • Timing: 26 mins
Rating
Votes: 1 Average: 5

Ingredients

Hake scaled & boned 1
Couscous 50g
Olive oil 50ml
Red onion 10g
Pitted green olives 12g
Harissa paste 8g
Lemon juice 2ml
Sea salt
Everyday Favourites cracked black peppercorn
Flat parsley 10g
Coriander 10g

Method

  1. Remove hake form packaging, place on a tray, cover in clingfilm and set aside in the fridge
  2. In a bowl place the dried couscous, 5ml of olive oil, cover with 80ml boiling water and allow to absorb
  3. Once the couscous is ready add finely sliced red onions, green olives, harissa paste, lemon juice, salt and pepper, chopped parsley & coriander and stir through 20ml olive oil and set to one side
  4. To cook the hake, heat a frying pan and add remaining olive oil. Cook the hake skin side down for 4-5 minutes, turning once then adding the remaining butter and baste until core temperature has been reached
  5. To serve place the couscous onto your chosen dish and top with the hake
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