This recipe is my adaptation to make it easier/quicker/simpler to make Ottolenghi’s Roasted hake with fenugreek onions. The original recipe can be found in his book OTK on page 191.
5ml fennel seeds
5ml mustard seeds
10ml ground cumin
5ml ground turmeric
60ml + 45ml olive oil
40g + 40g + 20g butter, cubed
6 large onions, peeled and sliced
5ml salt
1 green chilli, finely chopped
5ml + 2,5ml sugar
12 hake medallions, unfrozen and dried on kitchen paper
10ml lemon juice
3 lemons cut into wedges
Mix the fennel, mustard, cumin and turmeric together in a small bowl.
Spoon 5ml of this spice mixture out into another small bowl and set both bowls aside.
Place a large pan over medium-high heat and add 60ml olive oil and 40g butter to it.
Wait for the butter to melt before adding the onions and salt.
Turn the heat down and cook for 20 minutes, stirring every now and then.
Add the chopped green chilli and cook for another 2-3 minutes.
Add the 5ml sugar and the spice mix, stir for 30 seconds and remove it from the heat. Set aside.
Preheat your oven to 200℃.
Add the 45ml olive oil, 40g butter, 2,5ml sugar, 5ml spice mix and a pinch of salt to a 24cm x 24cm ceramic dish and mix together in the dish so that it covers the bottom.
Pack the fish tightly into the dish and season with salt and pepper.
Spoon the onion mixture over the fish medallions in an even layer and dot the surface with small pieces of the 20g butter.
Place in the oven and roast for 25 minutes.
Drizzle 10ml lemon juice over the fish and serve with the lemon wedges on the side.
My Whisk and I 