Baked hake with fennel, olives & cherry tomatoes

Step by Step

Step 1

Preheat the oven to 200ºC, gas mark 6. Halve the fennel lengthways, then slice lengthways as thinly as possible. Scatter into a small roasting tin with the leek. Drizzle with 1 tbsp extra virgin olive oil and bake for 15 minutes.

Step 2

In a small bowl, combine the remaining oil with the garlic, rosemary and wine. Season. Place the frozen hake fillets over the vegetables, skin-side down. Drizzle with the garlic and rosemary dressing, then return to the oven for 10 minutes.

Step 3

Snip the tomato vines into smaller sections and arrange around the fish with the olives. Bake for 8-10 minutes more, or until the fish is cooked through, opaque and flakes easily with a fork. Transfer to plates, spoon over the cooking juices and serve.

Ingredient

Garlic clove

2 clove/s 2 clove/s
Cherry vine tomatoes

200 grams 0.44 lbs
Extra virgin olive oil

4 tbsp 2 fl. ozs
Fennel bulb

1 1
Leek

1 1
Rosemary

2 sprig/s 2 sprig/s
Can fragata stoneless manzanilla olives filled with piquillo pepper

350 grams 0.77 lbs
Hake fillets

280 grams 0.62 lbs
White wine

4 tbsp 2 fl. ozs

Baked hake with fennel, olives & cherry tomatoes

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

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