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 15minutes
Cook Time 20minutes
Total Time 35minutes
2smallonions, peeled and thinly sliced
3medium-largepeppers, deseeded and sliced
3clovesgarlic, peeled and crushed
To marinate the fish
4hake fillets (approx 100g each)
juice of half a lemon
1tbsphawaij 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.