Ottolenghi Test Kitchen Roasted Hake Recipe | Extra Good Things

Ingredients

• 4 (each about 150g) hake fillets, skin and pinbones removed
• 2 lemons, 1 tbsp juice and 1 cut into 4 wedges
• salt and black pepper
• ¾ tsp fenugreek seeds
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 8 cardamom pods, shells discarded and seeds reserved
• ⅓ tsp ground turmeric
• 90ml olive oil
• 80g unsalted butter, cut into 1½cm cubes
• 3 (360g) onions, peeled and finely chopped
• 1 green chilli, finely chopped, seeds and all
• 2¼ tsp caster sugar
• 15g fresh coriander, roughly chopped
• 10g picked mint leaves
• 2 garlic cloves, peeled and roughly chopped
• 1 (15g) green chilli, roughly chopped, seeds and all
• 60g Greek-style yoghurt
• 1½ tbsp lemon juice
• 3 tbsp olive oil
• 350g peas, defrosted
• 200g broad beans, defrosted and skins removed (or 200g extra peas)