The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lemon-roasted Hake with Quinoa, Courgette 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 courgette. 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 unwaxed lemon
- 2 hake fillets (skin off) (Fish)
- 1 courgette
- 80g quinoa (Quinoa 100%)
- 1 onion
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 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)
- 200g passata (tomatoes, salt, citric acid)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 handful of fresh coriander
- 80g greek style yoghurt (Milk)
- 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)
Nutritional Information
Calories: 657
Protein: 55g
Carbs: 51g
Fat: 21g
Ingredients
- 1 unwaxed lemon (use half)
- 1 courgette (use half)
- 150g hake fillet (skin off) (Fish)
- 80g quinoa (use half) (Quinoa 100%)
- 1 onion (use half)
- 230g chickpeas (use a quarter) (Chickpeas, water, salt)
- 1 tbsp Middle Eastern spice mix (use half) (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 handful of fresh coriander (use half)
- 80g greek style yoghurt (use half) (Milk)
- 2 tbsp chermoula (use half) (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)
Nutritional Information
Calories: 646
Protein: 55g
Carbs: 51g
Fat: 20g
Lemon-roasted Hake with Quinoa, Courgette 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 courgette. 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 medium saucepan filled with salted water to the boil
- Pull out a large frying pan, a small bowl, a sieve, a measuring jug & a grater
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 1/2 tsp oil
- Dice the courgette into 2cm chunks, then add to the other side of the baking tray. Drizzle the courgette with 1/2 tsp oil, salt and pepper
- Bake for 16 mins, until the courgette 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
Start the tagine
- Thinly slice the onion. Drain and rinse the half pack of chickpeas
- Heat the large frying pan with 1/2 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 200ml water (100ml for 1 person) and simmer for 6-7 mins, until thickened slightly
Make the chermoula yoghurt
- Roughly chop the coriander
- To the small bowl, add the yoghurt, juice from half the lemon and chermoula. Stir to combine. Season with salt and pepper
Finish & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Once cooked, stir the courgette into the tagine. Stir half the coriander through the quinoa
- Share the tagine and quinoa between bowls, topped with the hake. Drizzle over the chermoula yoghurt and sprinkle over the remaining coriander. Serve with the remaining lemon, cut into wedges
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