Hake with Saffron Sauce
Roasted Potatoes and broccoli
- Fish
- Milk
Ingredients
½ bunch(es)
Thyme
½ bunch(es)
Dill
½ sachet(s)
Saffron
1 unit(s)
Echalion Shallot
1 unit(s)
Broccoli
2 unit(s)
Hake Fillet
(Contains: Fish)
1 unit(s)
Garlic Clove
½ unit(s)
Lemon
½ sachet(s)
Vegetable Stock Powder
112.5 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Red Onion
450 grams
Potatoes
Not included in your delivery
150 milliliter(s)
Water
Nutritional information
Instructions
Preheat the oven to 200 degrees. Chop the potatoes into 2cm chunks (no need to peel!). Halve and peel the red onion. Cut each half into four wedges and separate the layers. Crush the garlic with the flat of your knife and slice in half (no need to peel). Pick the thyme leaves from their stalks and roughly chop (discard the stalks).
Pop the potatoes, onion and garlic on a large roasting tray. Drizzle with oil and season with salt and pepper. Sprinkle on the thyme leaves and toss to evenly coat. Spread out and roast on the top shelf of the oven for 25-30 mins. Meanwhile, chop the broccoli into florets (like little trees!). Peel, half and chop the shallot into small pieces. Roughly chop the dill (stalks and all). Zest the lemon and cut in half.
Meanwhile, heat a glug of oil in a saucepan over medium heat (with a good knob of butter if you have it!). Add the shallot. Cook till soft, 3-4 mins, stirring regularly. Once soft, add in the water (see ingredients for amount), saffron and veg stock. Bring to the boil. Stir in the crème fraiche and lower the heat. Simmer until thickened to the consistency of double cream, 3-4 mins. Set aside off the heat.
When your potatoes have been in the oven for 15 mins, remove the tray from the oven, add the broccoli and turn the potatoes to make sure everything is well coated in oil. Tip: You may have to add another splash of oil! Return to the oven to roast for the remaining 10-15 mins. TIP: If your baking tray is too crowded, roast the broccoli on another tray, just season and drizzle with oil first.
In the meantime, pop the fish fillets onto a plate and pat dry with some paper towel. Lightly oil another baking tray. Season the fish with a sprinkling of lemon zest, salt and pepper, then transfer to the baking tray. Drizzle over a touch more oil. Roast on the bottom shelf of the oven until cooked through, 8-10 mins. IMPORTANT: The fish is cooked when opaque in the middle.
A couple minutes before you take the fish out of the oven, pop the saffron sauce back onto the heat. Warm through on medium heat, then stir in the dill. Season to taste with a squeeze of lemon juice, salt and pepper. Serve the fish on top of the roasted veggies with the sauce spooned on top. TIP: Remember to take the garlic cloves out of your veg! Enjoy!
