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Sweet and Spicy Hake with Roasted Tomatoes

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Sweet and Spicy Hake with Roasted Tomatoes

Sweet and Spicy Hake with Roasted Tomatoes

This sweet and spicy hake with roasted tomatoes is a surprisingly affordable dish (under R35 per portion) and requires few ingredients. The spice rub is what makes the dish and gives the fish a bold flavour. I used frozen hake (the Woolworths brand is my favourite choice) which comes in less expensive than fresh but still tastes fresh.  The roasted tomatoes top off the fish and it pairs perfectly with some plain jasmine rice. I used Roma tomatoes which roast well, but any ripe tomatoes will do. If you have fresh herbs, you can add some basil or parsley before serving.

If you don’t want to serve with rice, it would go well with cauliflower rice or even a fresh salad.

 

Sweet and Spicy Hake with Roasted Tomatoes

Sweet and Spicy Hake with Roasted Tomatoes

A spicy rub is what gives this sweet and spicy hake it's flavour. It's topped with roasted tomatoes and served on a bed of soft and fluffy Jasmine Rice.
Course Main Dish
Cuisine Dairy Free, Gluten Free, No Added Sugar, Nut Free
Servings 5 servings

Ingredients
  

  • 5 pieces Hake deboned and skinned
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 2 tbsp paprika
  • 1 tbsp mixed herbs dried
  • 1/2 tsp Salt
  • 1/4 tsp cayenne pepper
  • 4 C Chopped Tomatoes about 10 medium tomatoes
  • 1/2 onion finely chopped
  • 1 tsp olive oil
  • salt and pepper to taste
  • 2 C Jasmine Rice cooked according to package instructions (optional for serving

Instructions
 

  • Preheat the oven to 200°C
  • On a large baking sheet, spread out tomatoes and onions. Drizzle with a teaspoon of olive oil and salt and pepper. Roast for 30 minutes, turning the pan halfway to ensure even cooking. Once cooked, remove.
  • While the tomatoes are roasting, prepare the fish. Combine the olive oil, honey, paprika, herbs, salt and cayenne pepper in a small dish. Mix it into a thick paste. Coat the fish fillets with the spice rub – on both sides.
  • Place the fillets in a baking dish – do not overlap them. Bake in a preheated oven for 10-15 minutes, until the flesh is flaky and opaque white. To save time, you can pop the fish in when the tomatoes have about 10 minutes left to go.
  • While the fish and tomatoes are baking, you can prepare the rice. If you don’t want rice, you can replace with cauliflower rice or a salad.
  • To serve, divide rice between 5 dishes. Add the fish on top of the rice and then top with the roasted tomatoes. Garnish with fresh basil or parsley if desired.

 

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