Ultimate Peri-Peri Sauce & Grilled Hake recipe | WW TASTE

Ingredients

• For the peri-peri sauce:
• 2 red onions, quartered
• 2 red peppers, quartered
• 3 T olive oil
• 8–10 bird’s-eye chillies, chopped
• 2 t smoked paprika
• 3–4 T red wine vinegar
• 2 limes, zested and juiced
• sea salt and freshly ground black pepper, to taste
• 2 x 400 g hake fillets
• For the salad, toss:
• 1 fennel bulb, shaved
• 1 onion, thinly sliced
• 15 g mint, roughly chopped
• For the dressing, mix:
• 1 lemon, juiced
• 1 t Dijon mustard
• 2 Woolworths anchovy paste