4 x 150g hake fillets, skin on and boned
1 teasp. harissa paste
Pinch salt
1 tablesp. olive oil
Lemon wedges to serve
Couscous
240g couscous
Zest and juice of 1 lemon
1 tablesp. olive oil
1 garlic clove, peeled and crushed
Salt and freshly ground black pepper
100g baby spinach leaves, finely sliced
240ml stock or water
¼ cucumber, finely grated
220g Greek style yogurt
1 tablesp. lemon juice
½ tablesp. olive oil
1 garlic clove, peeled and crushed
1 tablesp. fresh dill, chopped
1 tablesp. fresh mint leaves, chopped
4 x 150g hake fillets, skin on and boned
1 teasp. harissa paste
Pinch salt
1 tablesp. olive oil
Lemon wedges to serve
Couscous
240g couscous
Zest and juice of 1 lemon
1 tablesp. olive oil
1 garlic clove, peeled and crushed
Salt and freshly ground black pepper
100g baby spinach leaves, finely sliced
240ml stock or water
¼ cucumber, finely grated
220g Greek style yogurt
1 tablesp. lemon juice
½ tablesp. olive oil
1 garlic clove, peeled and crushed
1 tablesp. fresh dill, chopped
1 tablesp. fresh mint leaves, chopped
To make the Tzatziki: Combine all the ingredients in a bowl and set aside.
To prepare the couscous: Place the couscous in a bowl, add the lemon zest, juice, olive oil, garlic, seasoning and sliced spinach, mix well. Boil the stock or water, then add it to the bowl of couscous and stir it through. Cover with cling film and leave for 10 minutes then fluff it up with a fork.
To cook the fish: Meanwhile spread the harissa over the flesh side of the hake fillets. Season with a little salt.
Heat a little oil in a non-stick frying pan over a medium heat. Add the fish, skin side down and cook for 4 to 5 minutes until the skin is crisp. Turn and cook for another minute or two until the fish is cooked. This will depend on the thickness of the fillets.
To serve: Divide the couscous and fish between 4 plates and serve with tzatziki, lemon wedges and salad.
To make the Tzatziki: Combine all the ingredients in a bowl and set aside.
To prepare the couscous: Place the couscous in a bowl, add the lemon zest, juice, olive oil, garlic, seasoning and sliced spinach, mix well. Boil the stock or water, then add it to the bowl of couscous and stir it through. Cover with cling film and leave for 10 minutes then fluff it up with a fork.
To cook the fish: Meanwhile spread the harissa over the flesh side of the hake fillets. Season with a little salt.
Heat a little oil in a non-stick frying pan over a medium heat. Add the fish, skin side down and cook for 4 to 5 minutes until the skin is crisp. Turn and cook for another minute or two until the fish is cooked. This will depend on the thickness of the fillets.
To serve: Divide the couscous and fish between 4 plates and serve with tzatziki, lemon wedges and salad.
