Roast hake with black lentils squash and chilli sauce recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Roast hake with black lentils squash and chilli sauce recipe By You Magazine - November 21, 2021 This chilli sauce is based on the Levantine condiment shatta. It makes more than you’ll need, so pop the rest in a clean jar to keep in the refrigerator and enjoy over the next few weeks. It makes a seriously lush cheese on toast. Lizzie Mayson SERVES 2 700g butternut squash or pumpkin, peeled, halved, seeds scooped out and cut into slim slices 2 tbsp olive oil, plus extra to drizzle 1⁄2 tsp ground cumin 1⁄4 tsp ground cinnamon 250g pouch beluga lentils (puy, brown or green lentils will also work) 2 hake fillets (about 120g each) Small handful fresh dill, leaves picked Sea salt and freshly ground black pepper Plain yogurt, to serve FOR THE CHILLI SAUCE 120g large fresh red chillies, roughly chopped (if you want it a little less spicy, remove the seeds) 2 garlic cloves, roughly chopped 2 tbsp olive oil 1 tsp caraway seeds 3⁄4 tsp ground coriander Juice of 1⁄2 lemon Preheat your oven to 220C/200C fan/gas 7. In a large roasting tin, toss together the squash or pumpkin, olive oil, cumin and cinnamon. Season and roast for 25-30 minutes, turning from time to time, until tender and burnished. While the squash cooks, make the chilli sauce. Using a stick blender, blitz together the chillies, garlic, olive oil, caraway seeds, coriander and lemon juice. Season to taste and set aside. After 25-30 minutes, remove the roasting tin from the oven and mix in the lentils. Arrange the fish on top skin-side down, then season and drizzle with a little oil. Pop back into the oven for about 6-8 minutes until the fish flesh is opaque and flakes easily. To serve, sprinkle over the dill, spoon over some of the chilli sauce and tuck in with a dollop of yogurt on the side. ALSO WORKS WELL WITH firm white fish fillets, such as pollock, cod or haddock. Now buy the book Our recipes are from One Dish Fish by Lola Milne, published by Kyle Books, price £17.99. To order a copy for £15.29 until 5 December, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved