Baked hake with fennel, olives & cherry tomatoes

Name: Baked hake with fennel, olives & cherry tomatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 1 small fennel bulb; 1 medium leek, thinly sliced; 4 tbsp extra virgin olive oil; 2 clove/s garlic, crushed; 2 sprig/s rosemary, leaves chopped; 4 tbsp white wine; 280 g pack frozen 2 British hake fillets; 200 g cherry vine tomatoes, still on the vine; 350 g can Fragata Stoneless Manzanilla Olives Filled With Piquillo Pepper, drained

A flavourful one pan dish for easy summer cooking. Good with new potatoes or crusty bread.

2 out of 5 stars(1) Rate this recipe

HealthyHigh protein3 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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1 small fennel bulb
1 medium leek, thinly sliced
4 tbsp extra virgin olive oil
2 clove/s garlic, crushed
2 sprig/s rosemary, leaves chopped
4 tbsp white wine
280g pack frozen 2 British hake fillets
200g cherry vine tomatoes, still on the vine
½ x 350g can Fragata Stoneless Manzanilla Olives Filled With Piquillo Pepper, drained

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.
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.
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.

Typical values per serving when made using specific products in recipe