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Lemon-Roast Hake with Quinoa, Aubergine Tagine & Chermoula Yoghurt
A vibrant fish supper, inspired by the flavours of North Africa. Starring responsibly-sourced hake, coated in bright lemon zest, then roasted to perfection. You'll pair it with fluffy quinoa and a fragrant tagine, packed with fibre-rich chickpeas and sweet roasted aubergine. Drizzle with creamy chermoula yoghurt to complete the feast.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 tbsp Middle Eastern spice mix (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 2 aubergine
- 2 tbsp chermoula (Coriander Leaves, Preserved Lemons (Lemon Slices, Fine Seas Salt), Rapeseed Oil, Garlic, Shallots, Water, White Wine Vinegar, Red Chilli, Coconut Palm Sugar Ground Cumin, Ground Coriander, Ginger, Turmeric Powder, Cornflour)
- 80g greek style yoghurt (Milk)
- 1 handful of fresh coriander
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 400g passata (tomatoes, salt, citric acid)
- 230g chickpeas (Chickpeas, water, salt)
- 2 onion
- 160g quinoa (Quinoa 100%)
- 4 hake fillets (skin off) (Fish)
- 1 unwaxed lemon
Nutritional Information
Calories: 600
Protein: 53g
Carbs: 46g
Fat: 18g
Lemon-Roast Hake with Quinoa, Aubergine Tagine & Chermoula Yoghurt
A vibrant fish supper, inspired by the flavours of North Africa. Starring responsibly-sourced hake, coated in bright lemon zest, then roasted to perfection. You'll pair it with fluffy quinoa and a fragrant tagine, packed with fibre-rich chickpeas and sweet roasted aubergine. Drizzle with creamy chermoula yoghurt to complete the feast.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to the boil
- Pull out a large frying pan, a small bowl, a grater, a sieve & a measuring jug
Oven time
- Zest and halve the lemon
- Rub the lemon zest over the hake, season with salt, then place onto one side of the baking tray. Drizzle with 1 tsp oil
- Dice the aubergines into 2cm chunks and add to the other side of the baking tray. Drizzle the aubergine with 1 tsp oil and season with salt and pepper
- Roast for 16-18 mins, until the aubergine is golden and the hake is cooked through
Get the quinoa on
- Meanwhile, add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain and return to the pan
Start the tagine
- Finely slice the onions. Drain and rinse the chickpeas
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and cook for 5-6 mins, until softened. Season with salt and pepper
- Add the middle eastern spice mix and cook for 1 min
- Stir in the passata, chickpeas, tamari and 300ml water. Bring to a boil and simmer for 5-6 mins, until thickened
Make the chermoula yoghurt sauce
- Roughly chop the coriander
- In the small bowl, combine the yoghurt, chermoula and the juice from half the lemon. Season with salt and pepper
Last bits & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Once cooked, stir the aubergine into the tagine. Stir half of the coriander through the quinoa
- Serve the tagine and quinoa into bowls, topped with the hake. Drizzle over the yoghurt sauce and sprinkle over the remaining coriander. Garnish with the remaining lemon, cut into wedges
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