msc_ecolabel

Hake kebabs

Prep time 15 mins
Cooking Time 25 mins
Serves 4
  • 2 large MSC certified hake fillets, skin on
  • Olive oil
  • 2 sprigs of dill, finely chopped
  • 2 sprigs of fresh mint, finely chopped
  • Juice and zest of a lemon
  • 1 clove of garlic, crushed
  • 5ml dried oregano
  • 1 onion, finely diced
  • 2 green bell peppers, finely diced
  • 4-6 baby aubergines, halved
  • 100ml couscous, cooked
  • Coarse ground sea salt and black pepper

To serve

  • Flatbreads
  • Readymade tzatziki


 

  1. Preheat the oven to 220°C. Combine the chopped dill, mint, lemon juice and zest, garlic and dried oregano with 20 ml of olive oil and season with salt and pepper.
  2. Slice the hake fillets lengthways into strips roughly 2cm wide. Place the hake into a dish and pour over the marinade. Leave the fish to marinate for 5 minutes before threading the hake strips on to soaked wooden skewers.
  3. Drizzle a baking sheet with olive oil and arrange the chopped onions and peppers at the top and the halved aubergines below.
  4. Place the hake kebabs in the centre and bake for 20-25 minutes or until the hake is flaking and cooked through.
  5. Once cooked, combine the onion and green peppers with the cooked couscous and season to taste. Crumbled feta also works well in the salad.
  6. To assemble, gently heat the flatbreads in a dry pan. Spoon a dollop of tzatziki over each flatbread and top with a spoonful of couscous salad, a few aubergine halves and a kebab. Scatter over some extra chopped dill and serve immediately. 

Ingredients

Method

  • 2 large MSC certified hake fillets, skin on
  • Olive oil
  • 2 sprigs of dill, finely chopped
  • 2 sprigs of fresh mint, finely chopped
  • Juice and zest of a lemon
  • 1 clove of garlic, crushed
  • 5ml dried oregano
  • 1 onion, finely diced
  • 2 green bell peppers, finely diced
  • 4-6 baby aubergines, halved
  • 100ml couscous, cooked
  • Coarse ground sea salt and black pepper

To serve

  • Flatbreads
  • Readymade tzatziki


 

  1. Preheat the oven to 220°C. Combine the chopped dill, mint, lemon juice and zest, garlic and dried oregano with 20 ml of olive oil and season with salt and pepper.
  2. Slice the hake fillets lengthways into strips roughly 2cm wide. Place the hake into a dish and pour over the marinade. Leave the fish to marinate for 5 minutes before threading the hake strips on to soaked wooden skewers.
  3. Drizzle a baking sheet with olive oil and arrange the chopped onions and peppers at the top and the halved aubergines below.
  4. Place the hake kebabs in the centre and bake for 20-25 minutes or until the hake is flaking and cooked through.
  5. Once cooked, combine the onion and green peppers with the cooked couscous and season to taste. Crumbled feta also works well in the salad.
  6. To assemble, gently heat the flatbreads in a dry pan. Spoon a dollop of tzatziki over each flatbread and top with a spoonful of couscous salad, a few aubergine halves and a kebab. Scatter over some extra chopped dill and serve immediately. 

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