Pescanova Grilled Hake, Red Pepper Hummus and Herb Pesto Wrap

Homemade tortillas, the bread component of this rustic dish, is the perfect vehicle for all these delicious Mediterranean flavours. The wraps are topped with a cumin, paprika and coriander-spiced hummus and delicate flaked fish with a refreshing herb pesto. It’s perfect for a lunch on the go, weekday dinner or for casual entertaining over the weekend.

 

Serves 4

 

Difficulty: A little effort

Preparation time: 1 hour 10 minutes

Cooking time: 30 minutes

 

TORTILLA WRAPS INGREDIENTS:

375ml (1½ cup / 180g) cake flour

1.25ml (¼ tsp) baking powder

pinch of salt

45ml (3 tbsp) sunflower oil

125ml (½ cup) warm water

 

RED PEPPER HUMMUS INGREDIENTS:

75ml (5 tbsp) sunflower oil

2 (280g) red peppers, deseeded and sliced

5 (10g) cloves garlic, chopped

½ (130g) large onion, sliced

15ml (1 tbsp) ground cumin

15ml (1 tbsp) ground coriander

2.5ml (½ tsp) paprika

1.25ml (¼ tsp) cayenne pepper

¼ (50g) tin chickpeas, drained

3 sprigs oreganum

45ml (3 tbsp) lemon juice

7.5ml (1½ tsp) salt

 

GRILLED HAKE INGREDIENTS:

3 (6g) garlic cloves

60ml (¼ cup) sunflower oil

10ml (2 tsp) lemon juice

2 sprigs thyme

5ml (1 tsp) ground cumin

4 (390g) Namibian baby hakes, thawed and filleted

salt, to season

 

HERB PESTO INGREDIENTS:

60ml (¼ cup) basil leaves

60ml (¼ cup) parsley leaves

75ml (5 tbsp) sunflower oil

15ml (1 tbsp) lemon juice

salt, to season

 

TO SERVE:

60g cucumber, diced

150g red cabbage, shredded

handful basil leaves

4 lemon wedges

 

  1. For the tortilla wraps, sift the flour, baking powder and salt together. Mix the oil in with a fork. Add the water and mix to form a dough. Knead, 8 minutes. Place in a lightly oiled bowl, cover with a damp cloth and set aside to rise, 15 minutes.
  2. Divide the dough into 4 balls and roll each ball into a disc that is 2mm in thickness. Heat a large cast iron pan until smoking hot and toast the wraps, 15 seconds per side.
  3. For the red pepper hummus, heat the oil in a large pan over medium heat. Add the red peppers, garlic and onion and sauté, 5 minutes. Stir in the cumin, coriander, paprika and cayenne pepper and sauté, 5 minutes. Cool, 10 minutes.
  4. Add the red pepper mixture to a food processor with the chickpeas, origanum leaves, lemon juice and salt. Blend until smooth, 5 minutes.
  5. For the grilled hake, pre-heat the oven to 200°C.
  6. Blend the garlic, oil, lemon juice, thyme leaves and cumin together. Pour this over the hake fillets and coat evenly. Season lightly with some salt. Grill in the oven, 10 minutes. Remove the skin.
  7. For the herb pesto, add the basil and parsley to a food processor. Blend whilst pouring in the oil, in a slow and steady stream. Blend in the lemon juice and season to taste.
  8. To serve, spoon some hummus onto the side of each wrap, flake the fish on top, add some cucumber, cabbage, basil leaves and a drizzling of the pesto. Roll each wrap up to encase the filling and serve with lemon wedges on the side.

 

TIP: For fish with a crispy skin grill for an extra 5 minutes until crisp.

 

Wine pairing: Pinotage Rosé, Simonsberg Stellenbosch region

 

Recipe by: Nyasha Dhliwayo

Image by: Ruben Steyn

Wine pairing by: Cameron Bishop