Chaya’s saffron yoghurt hake
Simple Too, p. 108
This makes a colourful impact placed in the middle of a dinner party table, thanks to the saffron. Thank you, saffron! Thanks also to our test kitchen colleague Chaya, who developed this dish. It’s got Chaya written all over it: generous, sunny and loved by all. Take a moment to slice the lemons as thinly as you can: the aim is for them to almost melt on top of the fish. Serve with the spiced roast potatoes (p. 204), or any potatoes.
Ingredients
- Saffron strands
- Hake
- Greek yoghurt
- Garlic
- Lemon
- Thyme
- Cumin seeds
- Olive oil
- Fine sea salt and black pepper
Capture the full recipe from the book
Open Simple Too at page 108 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
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