MOROCCAN BAKED HAKE WITH COUSCOUS AND PITA

Ingredients

4 pieces hake fillet (approx. 220g each), skin on 4 Tbsp olive oil, to drizzle 10 g ground cumin 1 tsp coriander, ground 2 tsp smoked paprika 1/4 Tbsp cinnamon, for sprinkling 6 cloves garlic, crushed 1 can crushed tomatoes 1 can lentils 1 lemon, cut into 8 slices for garnishing 4 bay leaves 2 x 175 g natural yoghurt 1/3 cup pistachio nuts, shelled and toasted 1/2 cup sun-dried cranberries bunch of coriander, chopped 4 pits bread, toasted harrissa 1 1/2 cups couscous

Cooking Instructions

Prepare 4 parcels by cutting 8 sheets of 40cm x 40cm squares of foil. Use two sheets together to make a double layer which will protect the fish from the direct heat of the braai. Place a portion of fish in the middle of each foil. Add a drizzle of oil and a sprinkle the spices over the fish, add a crushed clove of garlic, a tablespoon of tomatoes, and half a handful of lentils, top with a slice of lemon and bay leaf.Repeat with remaining fish. Make the parcels by pulling all of the opposite corners of the foil together over the fish into a ‘bomb’or pyramid shape, pinch the sides together and twist the top tightly to seal. Place the parcels onto your braai grid or Green Egg over smouldering coals and leave to cook for 15 minutes. Carefully remove the parcels and allow to cool slightly before opening.* Tear open your parcels while hot and sprinkle generously with pistachios, dried cranberries, a dollop of yoghurt and fresh sprigs of coriander. Serve on toasted pita breads with a spoonful of harissa and eat with fluffy couscous.

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