Hake with Roast Cauliflower and Tahini

Make hake with roast cauliflower and tahini, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
180 g Hake fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
200 g Cauliflower
2 tsp (12 g) Tahini
4 g Olive oil
1 clove, about 3 g Garlic
30 g Pomegranate seeds
One teaspoon Ground cumin
Of half a lemon Lemon juice
A handful, chopped Fresh parsley
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 220°C. Toss the cauliflower florets with the oil, cumin and salt and roast on a tray for eight minutes.
2. Push the florets aside, lay the hake on the tray, season it, and roast for twelve more minutes until the fish flakes and the cauliflower is browned at the edges.
3. Stir the tahini, lemon juice and grated garlic with enough cold water to make a dressing you can pour, about two tablespoons.
4. Spoon the dressing over the fish and cauliflower and scatter with pomegranate and parsley.

Contains fish and sesame.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/hake-roast-cauliflower-tahini

AI-generated images illustrating the recipe.

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