Hake with Walnut Tahini and Carrot Tabbouleh Recipe

Name: Hake with Walnut Tahini and Carrot Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 carrots, chopped; 1 cup parsley leaves; 1/4 cup chopped dill; 1/4 cup plus 3 tablespoons extra-virgin olive oil; 3 tablespoons fresh lemon juice; Kosher salt; 3 garlic cloves, crushed; 1/4 cup walnuts (1 ounce); 1/4 cup tahini; 1/2 jalapeno, chopped; 1/2 cup cilantro leaves; 1 teaspoon ground cumin; 1 teaspoon ground coriander; Four 6-ounce skinless hake or cod fillets

Servings: persons

2 carrots, chopped
1 cup parsley leaves
1/4 cup chopped dill
1/4 cup plus 3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
Kosher salt
3 garlic cloves, crushed
1/4 cup walnuts (1 ounce)
1/4 cup tahini
1/2 jalapeno, chopped
1/2 cup cilantro leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
Four 6-ounce skinless hake or cod fillets

1
Preheat the oven to 425.
2
In a food processor, pulse the carrots until finely chopped.
3
Add 1/2 cup of the parsley and the dill and pulse until minced.
4
Scrape the tabbouleh into a bowl.
5
Stir in 1 tablespoon each of oil and lemon juice; season with salt.
6
Wipe out the processor.
7
Add the garlic and walnuts; pulse until chopped.
8
Add the tahini, jalapeno, cilantro, cumin, coriander, 1/4 cup of the oil and the remaining 1/2 cup of parsley and 2 tablespoons of lemon juice.
9
Pulse until smooth.
10
Scrape into a bowl; season with salt.
11
Arrange the fish in a medium baking dish.
12
Drizzle with the remaining 2 tablespoons of oil, season with salt and turn to coat.
13
Roast for 8 to 10 minutes, until the fish is cooked through.
14
Transfer to plates.
15
Spread some of the walnut tahini on the fillets and spoon the carrot tabbouleh alongside.
16
Serve the remaining tahini at the table.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 carrots, chopped, 1 cup parsley leaves, 1/4 cup chopped dill, 1/4 cup plus 3 tablespoons extra-virgin olive oil, and more.

Yes, Hake with Walnut Tahini and Carrot Tabbouleh falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Hake with Walnut Tahini and Carrot Tabbouleh

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions