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Ezme Hake with Quinoa & Asparagus
Ezme, a Turkish spice paste of tomatoes, pepper and pomegranate, tops our sustainably sourced hake fillet. The result? Deliciously tangy, juicy fish that pairs brilliantly with British asparagus and quinoa.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 2 garlic clove
- 1 pepper (use half)
- 0 tbsp Belazu ezme paste (Sunflower oil, Grilled Peppers, Rehidrated Sun-dried tomato (Contains salt), Pomegranate Molasses, Tomato paste, Lemon juice, Salt, Garlic puree, Green chilli peppers (contains salt and traces of preservatives: acetic acid, sodium metabisulphite) sulphites max 100ppm, Grape vinegar (Sulphites max 30ppm), Dried onions, Sumac, Red Pepper Flakes, Dried Parsley, Dried Mint, Black pepper)
- 110g baby tomatoes (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 130g asparagus (use half)
- 1 unwaxed lemon (use a quarter)
- 150g hake fillet (skin off) (Fish)
- 80g quinoa (use half) (quinoa (100%))
Nutritional Information
Calories: 584
Protein: 48g
Carbs: 35g
Fat: 29g
Ingredients
- 130g asparagus
- 110g baby tomatoes
- 1 pepper
- 80g quinoa (quinoa (100%))
- 2 garlic clove
- 1 handful of fresh flat-leaf parsley
- 2 hake fillets (skin off) (Fish)
- 1 unwaxed lemon (use half)
- 2 tbsp Belazu ezme paste (Sunflower oil, Grilled Peppers, Rehidrated Sun-dried tomato (Contains salt), Pomegranate Molasses, Tomato paste, Lemon juice, Salt, Garlic puree, Green chilli peppers (contains salt and traces of preservatives: acetic acid, sodium metabisulphite) sulphites max 100ppm, Grape vinegar (Sulphites max 30ppm), Dried onions, Sumac, Red Pepper Flakes, Dried Parsley, Dried Mint, Black pepper)
Nutritional Information
Calories: 545
Protein: 48g
Carbs: 34g
Fat: 25g
Ezme Hake with Quinoa & Asparagus
Ezme, a Turkish spice paste of tomatoes, pepper and pomegranate, tops our sustainably sourced hake fillet. The result? Deliciously tangy, juicy fish that pairs brilliantly with British asparagus and quinoa.
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle. Heat a large saucepan filled with boiling water on high heat. Add the quinoa and boil for 13-14 mins, until cooked, then drain.
- Thinly slice the pepper. Halve the tomatoes. Finely chop or crush the garlic. Roughly chop the parsley.
- Place the ezme paste in a small bowl and mix with 1-2 tbsp water. Place the hake on a lined baking tray and spread the paste evenly over each fillet. Bake for 10-12 mins, until cooked through.
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the pepper and cook for 3-4 mins, until softening. Add the tomatoes and garlic and cook for 2 mins. Add the cooked quinoa and parsley and squeeze in the juice from half the lemon (to taste). Season lightly and mix well.
- Refill the quinoa saucepan with hot water and bring to a boil. Trim the asparagus, then add to the saucepan. Boil for 3-4 mins, then drain. Drizzle with 1/2 tbsp oil and season lightly.
- Serve the quinoa topped with the hake and asparagus.
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