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Ottolenghi: Chaya’s Saffron Yoghurt Hake
Introduction from SIMPLE TOO
This makes a spectacular impact placed in the middle of a dinner party table. Colourful, plentiful and spiked with saffron. Thank you, saffron! Thanks also to my colleague Chaya, who helped to develop this dish with me. It’s got Chaya written all over it: generous, sunny and loved by all. Take a moment to slice the lemons as thinly as you can: the aim is for them to almost melt on top of the fish. Serve with spiced roast potatoes (p.205 of SIMPLE TOO), or any potatoes, really.
Ingredients
Method
Preheat the oven to 240°C.
Put the saffron into a small frying pan on a low heat for 1 minute to warm up slightly. Take off the heat, add 3 tablespoons of water and set aside to bloom for 10 minutes.
Meanwhile, place the fish, skin side down, in a large roasting tin and sprinkle over 1 teaspoon of salt and a good grind of pepper.
Mix the saffron and liquid with the yoghurt, garlic and ½ teaspoon of salt. Reserve a quarter of the mixture for later, and use a spoon to generously cover the fish with the rest. Arrange half the lemon slices on top of the fish, with the rest nestled around the fish on the tray. Scatter over the thyme and cumin, followed by a good grind of pepper. Drizzle over the olive oil and bake for 12 minutes, until some of the lemon slices and thyme are slightly charred and the fish is tender and flakes easily when pressed.
Serve with the reserved yoghurt on the side.
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Reviews
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