- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 30 minutes
- Effort: medium
For the spiced hoki
- 3 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1/4 tsp fenugreek seeds
- 1 tbsp black peppercorns
- 4x175 g hoki fillets
- 2 tbsp sunflower oil
For the potato rosti
- 2 baking potatoes, peeled and grated
- 1/2 onion, grated
- 1 tsp thyme, leaves only
- 2 tbsp olive oil
For the yogurt sauce
- 2 tbsp tahini
- 1/2 lemon, juice only
- pinch ground cumin
- 1 tbsp clear honey
- 3 tbsp plain yogurt
- 450 g leaf spinach
- 85 g sultanas
1. Preheat the oven to 180C/gas 4.
2. To make the spiced hoki; spread the coriander, cumin and fenugreek seeds on a baking tray and bake for about 3 minutes until fragrant.
3. Combine the spices with the peppercorns and grind in a coffee grinder or pound with a pestle and mortar until very fine.
4. Place the spice mixture in a bag and add the fish. Shake well until the fish fillets are evenly coated.
5. Heat the sunflower oil in a medium non-stick frying pan and when hot place the fish in the pan.
6. Cook over a medium heat for 2-3 minutes on each side. Place in the oven and keep warm.
7. To make the rosti; mix the grated potatoes and onion together and put in a sieve for 5-10 minutes to drain.
8. Squeeze out any excess liquid until a dry pulp. Add the thyme and season to taste with salt and pepper, mixing well.
9. Divide the mixture into 4. Shape into balls and flatten.
10. Heat the olive oil in a medium frying pan and cook the rosti for about 5 minutes on each side until golden. Drain on kitchen paper and place in the oven to keep warm.
11. To make the sauce; whisk together the tahini, lemon juice, cumin, honey and yogurt.
12. For the spinach; place the spinach (with just the water clinging to the leaves) and the sultanas in a medium pan. Cover and cook over a medium heat for a few minutes until the spinach leaves have wilted.
13. To serve; place a potato rosti in the centre of each plate and top with spinach. Drizzle over the sauce and place a hoki fillet on top.
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