The dinner edit 301

Hake with Roast Cauliflower and Tahini

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

1 serving · 9 ingredients · 4 steps

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Hake with Roast Cauliflower and Tahini, plated and ready to serve. — The finished recipe. Hake with Roast Cauliflower and Tahini

Ingredients 1 to 6 for hake with roast cauliflower and tahini arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 9 for hake with roast cauliflower and tahini arranged separately on a dark worktop. — Ingredients 7 to 9. One teaspoon Ground cumin. Of half a lemon Lemon juice. A handful, chopped Fresh parsley

Hake with Roast Cauliflower and Tahini, preparation step 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. — Step 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.

Hake with Roast Cauliflower and Tahini, preparation step 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. — Step 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.

Hake with Roast Cauliflower and Tahini, preparation step 3: Stir the tahini, lemon juice and grated garlic with enough cold water to make a dressing you can pour, about two tablespoons. — Step 3. Stir the tahini, lemon juice and grated garlic with enough cold water to make a dressing you can pour, about two tablespoons.

The finished hake with roast cauliflower and tahini. — Step 4. Spoon the dressing over the fish and cauliflower and scatter with pomegranate and parsley.

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