Hake with roasted cauliflower and caper dressing

Name: Hake with roasted cauliflower and caper dressing
Total time: 35 min
Cuisine: British
Ingredients: 4 hake fillets; 1 cauliflower, cut into florets; 3 tbsp olive oil; 1 tsp ground cumin; 2 tbsp capers, rinsed and chopped; 1 lemon, zested and squeezed; 3 tbsp fresh flat leaf parsley, chopped; 1 garlic clove, crushed; 1 tsp ground black pepper

Roasted cauliflower and soft flaky hake with a sharp lemon and caper dressing.

Time35 min
LevelEasy
Costabout £2.50 a head
Oven220°C (200°C fan)

4 servings

Ingredients

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4hake fillets
1cauliflowercut into florets
3 tbspolive oil
1 tspground cumin
2 tbspcapersrinsed and chopped
1lemonzested and squeezed
3 tbspfresh flat leaf parsleychopped
1garlic clovecrushed
1 tspground black pepper

Method

1
Heat the oven to 220°C (200°C fan). Toss the cauliflower with 1 tablespoon of oil, the cumin and pepper on a tray.
2
Roast for 20 minutes, turning once, until deeply golden at the edges.
20 min
3
Push the cauliflower aside, add the hake brushed with a little oil, and roast for 10 minutes until opaque.
10 min
4
Stir the capers, lemon zest and juice, parsley, garlic and remaining oil together for the dressing.
5
Spoon the dressing over the fish and cauliflower and serve.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.