Baked fish with hawaij spices and sweet rainbow peppers

An easy family meal of succulent spiced fish with sweet juicy peppers. Serve with rice for a simple dinner that everyone will love.
Course Main Course
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Helen


  • 2-3 tbsp olive oil
  • 2 small onions, peeled and thinly sliced
  • 3 medium-large peppers, deseeded and sliced
  • 3 cloves garlic, peeled and crushed

To marinate the fish

  • 4 hake fillets (approx 100g each)
  • juice of half a lemon
  • 3-4 tbsp olive oil
  • 1 tbsp hawaij spice blend


  • Heat 2-3 tbsp olive oil in a large skillet and fry the sliced onions for 2-3 minutes until beginning to soften. Add the sliced peppers and the garlic and continue to cook, stirring occasionally, for 10-15 minutes.
  • Meanwhile, rinse the fish and pat dry. Mix the lemon juice, olive oil and hawaij spices in a bowl, then add the fish fillets and turn gently to coat evenly.
  • Preheat the oven to 180C.
  • Spread 2/3 of the pepper mixture over the base of a baking dish. Arrange the fish fillets on top, and pour any remaining marinade over. Spoon the remaining 1/3 of the peppers over the fish.
  • Cover the dish tightly with foil and bake at 180C for 10 minutes. Remove the foil and cook for a further 10 minutes until the fish is cooked through and the peppers are just beginning to char.
  • Serve at once, with any pan juices spooned over.


To make hawaij spice mix - combine 1 tbsp each of black peppercorns, cardamom seeds and coriander seeds and 3 tbsp each of cumin seeds and ground turmeric. Grind together in a spice grinder or mortar and pestle. Store in an airtight jar.