Baked Hake with Seed Crust, Roasted Eggplant and Warm Dill Yogurt Sauce

Instructions

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   1. Preheat the oven to 220°C / 425°F. Line a large baking tray with parchment paper or lightly grease it with a little olive oil.

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   2. Place the eggplant in a bowl and toss it with 15 ml (1 tbsp) olive oil, the chopped garlic, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread it on the tray in a single layer.

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   3. Roast the eggplant for 15 minutes at 220°C / 425°F, until it starts to brown around the edges.

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   4. Meanwhile, make the crust by combining the sunflower seeds, sesame seeds, 1/2 teaspoon sweet paprika, and the finely grated zest of half the lemon on a plate.

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   5. Pat the hake fillets dry with paper towels. Brush the top side with Dijon mustard and press them into the seed mixture to create an even crust. Season with 1/4 teaspoon salt and the remaining black pepper.

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   6. Remove the tray from the oven, push the eggplant to the sides, and place the hake fillets in the center. Drizzle the fish with the remaining 15 ml (1 tbsp) olive oil.

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   7. Return to the oven and bake again at 220°C / 425°F for 10 minutes, or until the hake is cooked through and the crust looks golden and fragrant.

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   8. While the fish bakes, place the Greek yogurt, lemon juice, grated garlic, fresh dill, the remaining 1/2 teaspoon sweet paprika, 1/4 teaspoon salt, and 30 ml (2 tbsp) water in a small saucepan if you want a looser sauce.

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   9. Warm the sauce over very low heat for 1 to 2 minutes, stirring constantly, just until lukewarm; do not let it boil or the yogurt may split.

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    10. Serve each portion of hake with roasted eggplant and finish with the warm dill yogurt sauce on top or on the side.

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    11. If desired, add a little more lemon zest just before serving to boost the fresh aroma.