Serving size

1 person 2 people 4 people

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%))

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	127Kcal	584Kcal
	531kJ	2442kJ
Fat	6.2g	29g
of which saturates	0.9g	4.1g
Carbohydrates	8g	35g
of which sugars	2.4g	11g
Protein	11g	48g
Salt	0.16g	0.72g
Fibre	2.1g	9.6g

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)

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	121Kcal	545Kcal
	506kJ	2281kJ
Fat	5.5g	25g
of which saturates	0.8g	3.6g
Carbohydrates	8g	34g
of which sugars	2.4g	11g
Protein	11g	48g
Salt	0.16g	0.72g
Fibre	2.1g	9.6g

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Prep in 10 High protein Low sat fat

Ezme Hake with Quinoa & Asparagus

Prep time: 0 mins

Total time: 30 mins

Cuisine: Middle Eastern

Food group: Fish

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.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

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.