dinner · everyday
Roasted hake with dill buttermilk
Roasted hake fillets with a cool, tangy dill buttermilk sauce and crisp radish slices. Quick, light and easy to put together.
- Time
- 30min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Heat the oven to 220°C (425°F). Rub the hake fillets with the olive oil and roast until the thickest part reaches 63°C (145°F) or the fish flakes easily.
-
2
While the fish cooks, chop the dill and stir it into the cold buttermilk along with the lemon zest.
-
3
Slice the radishes very thinly.
-
4
Spoon the buttermilk sauce onto plates, set the fish on top and scatter with radish.
