Natural Yogurt, Fennel Seed, Dill and Miso Marinade for Fish

  • 30 mins
    (plus marinating time.)
  • Serves 4
  • 3 pan
  • Gluten Free
  • Beginner

Ingredients

200ml Yeo Valley natural yogurt

5g fennel seeds

Generous sprig of dill

Tsp. of white miso

Salt

Squeeze of fresh lemon juice

4 hake fillets

Seasonal vegetable such as purple sprouting

Pea shoots

4 lemon wedges

 

Method

1.Pre-heat your oven to 180C.

2. Toast the fennel seeds in a pan in the oven for about five minutes then remove from the oven and place in a pestle and mortar and gently break up. Add them to the natural yogurt and then stir in the chopped dill, miso, salt and lemon juice.

3. Take your 4 fillets of hake and gently coat in the yogurt marinade, coating each fillet generously. Allow to marinate for 2-3 hours before cooking.

4. When you are ready to cook, place the fillets of hake into a non-stick pan and place directly into the oven for about 8 minutes. Once cooked, remove the fish from the oven and serve with hot seasonal vegetables, wedges of lemon and some fresh pea shoots.

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