Shakshuka-Style Hake Pitas with Fennel Tzatziki and Olive Tapenade

Fish recipes

Shakshuka-Style Hake Pitas with Fennel Tzatziki and Olive Tapenade

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Inspired by the diverse cultures of the Mediterranean – North-Africa, Greece and France – this dish is a true Mediterranean feast! The tender hake fillets are steamed on top of the tomato base and then gently flaked into the sauce. The homemade pita pockets are then filled with the rich spicy fish sauce, salty olive tapenade and creamy tzatziki – perfect for lunch or dinner!

Recipe by: Megan Barnard

Image by: Ruben Steyn

Wine pairing by: Daniel de Vos

1-2 hours

Pre-heat the oven to 240˚

For the pitas, whisk all of the ingredients together, except for the flour. Slowly add the flour to form a dough. Knead on a clean surface, 2 minutes. Cover and set aside to rise, 30 minutes.

Divide the dough into 4 equal parts. Shape the dough into balls. Roll each ball out to a round disc with a thickness of 0.5cm. Arrange on a baking tray and bake, 5 minutes. Cool.

For the shakshuka hake, heat the oil in a pot over medium heat. Add the onions, garlic and jalapeños and sauté, 5 minutes. Stir in the coriander, sumac, cumin, fennel, turmeric, chilli flakes and salt. Add the lemon juice, tinned tomatoes and tomato paste. Place the fish on top of the sauce, skin-side down, turn the heat down to low and cover with a lid. Simmer, 10 minutes.

Remove the fish skins, flake and add it back in with the sauce.

For the tapenade, place all of the ingredients in a food processor and blend until smooth, 2 minutes.

For the tzatziki, press out any excess liquid from the grated cucumbers and combine with the rest of the ingredients.

To serve, cut the pitas open and spread the tapenade on the inside of each pita. Spoon the fish shakshuka inside and top with a dollop of tzatziki. Serve the pitas topped with more chopped fennel and with lime wedges on the side.


TIP: For a quick meal option when time is of the essence, replace the homemade pitas with shop bought pitas instead.


Wine pairing: Riesling, Simonsberg Paarl region

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Recipe for 4 people


  • 30ml (2 tbsp) double cream yoghurt
  • 160ml (⅔ cup) milk
  • 45ml (3 tbsp) olive oil
  • 5ml (1 tsp) salt
  • 5ml (1 tsp) baking powder
  • 500ml (2 cups / 240g) white bread flour
  • 45ml (3 tbsp) olive oil
  • 125ml (½ cup) onion, diced
  • 3 (12g) cloves garlic, finely chopped
  • 60ml (¼ cup) Jalapeños, diced
  • 2.5ml (½ tsp) ground coriander
  • 2.5ml (½ tsp) sumac
  • 2.5ml (½ tsp) ground cumin
  • 2.5ml (½ tsp) ground fennel
  • 2.5ml (½ tsp) ground turmeric
  • 2.5ml (½ tsp) chilli flakes
  • 5ml (1 tsp) salt
  • 10ml (2 tsp) lemon juice
  • ½ (200g) can tinned tomatoes
  • 15ml (1 tbsp) tomato paste
  • 200g Pescanova Namibian hake fillets
  • 125ml (½ cup) black olives, pitted
  • 75ml (5 tbsp) olive oil
  • 10ml (2 tsp) lemon juice
  • 2 anchovy fillets
  • 2.5ml (½ tsp) capers
  • 250ml (1 cup) cucumber, grated
  • 125ml (½ cup) double cream yoghurt
  • 5ml (1 tsp) lemon juice
  • 2.5ml (½ tsp) salt
  • 5ml (1 tsp) fennel, finely chopped + extra, to serve
  • 4 lime wedges