Pan-Seared Egyptian Hake with Fatty Springy Vegetables
A flavorful and easy-to-make recipe that highlights the delicate taste of Egyptian hake, paired with a medley of fatty and springy vegetables, all cooked to perfection in a tagine.
Ingredients
- ●4 fillets (120g each) Egyptian hakeFresh, skin removed
- ●1 large eggplant, 1 large zucchini, 2 bell peppers Fatty vegetables (such as eggplant, zucchini, bell peppers)Cut into bite-sized pieces
- ●1 bunch asparagus, 1 cup green beans Spring vegetables (such as asparagus, green beans)Trimmed
- ●2 tablespoons Tagine spice blendHomemade or store-bought
- ●2 tablespoons Olive oil
- ●to taste Salt
- ●to taste Black pepper
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 2
Season the Egyptian hake fillets with salt and black pepper.
- 3
Add the hake fillets to the skillet, skin side up, and sear for 3-4 minutes or until golden brown.
- 4
Flip the hake over and cook for an additional 3-4 minutes or until cooked through.
- 5
While the hake is cooking, heat the remaining 1 tablespoon of olive oil in a separate skillet over medium heat.
- 6
Add the fatty and springy vegetables to the skillet and cook for 5-7 minutes or until tender.
- 7
Add the tagine spice blend to the skillet and stir to combine.
- 8
To serve, place a hake fillet on each plate and top with a spoonful of the vegetable mixture.
- 9
Serve immediately and enjoy!