Natural Yogurt, Fennel Seed, Dill and Miso Marinade for Fish
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
Try it with...
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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