Khalid Dahbis recipe for chermoula hake with grilled courgettes

This Moroccan-inspired recipe showcases hake, a great alternative to cod, and late-summer vegetables

Hake is my favourite fish from the Atlantic- my father used to walk me down to the Saturday fish marketplaces in Rabat, Morocco, looking for the best catch. This dish reminded participants of my family home, the country I grew up in and the time when my passion for cooking first began to grow. I still love receiving the best produce and marinating the fish in this robust chermoula marinade to serve with grilled courgettes.

Serves: 2
Prep period: 20 mins
Cooking hour: 6 mins

2 boneless and skinless fillets of hake
2 medium courgettes

For the chermoula:
80 ml extra-virgin olive oil
1 lemon, zested and juiced
1 tsp Moroccan paprika 1/2 bunch flat-leaf parsley, finely chopped
1/2 tsp cumin
Salt and cracked pepper, to taste

For the dres:
1 tomato
3 tbsp argan oil
A few snips of tarragon

To construct the chermoula, set aside the lemon zest, put the rest of the ingredients into a large bowl and mixture well. Savor for seasoning, then add the hake and marinade for up to 15 minutes.

For the dressing, plunge the tomato into boiling water for 10 seconds. Once cool, remove the scalp and deseed, then finely dice the flesh. Mix it with the argan petroleum and tarragon.

Place the hake in a steamer with the lemon zest and steam for about six minutes. Meanwhile, cut the courgettes into ribbons using a vegetable peeler and cook on a griddle until soft.

Garnish the hake with the courgettes and drizzle with the garmenting to serve.

Khalid Dahbi is the head cook and proprietor of Beso , London

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