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    Hake with Baby Plum Tomatoes and Olives

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    Hake with Baby Plum Tomatoes and Olives

    In South Africa, the fish of the day may well be kingklip or yellowtail, but in the UK use whatever is local – hake, cod, bream or salmon make tasty alternatives. This dish adds tomatoes and black olives, which are now widely grown in the Western Cape. For maximum impact, serve on mash with some lightly cooked spinach.

    • Preparation time: 5 minutes
    • Cooking time: 35 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 500g Baby plum tomatoes
    • 4 tbsp Olive oil
    • 6 Garlic cloves, unpeeled
    • 16 Black olives
    • 4 x 175g Hake fillets


    1. Preheat the oven to 200C/gas 6.
    2. Put the tomatoes in a small roasting pan, drizzle with the olive oil and add the garlic. Roast for 20 minutes, then add the olives.
    3. Move the mixture aside and add the fish fillets to the pan, skin-side down. Baste them with a little of the flavoured olive oil and roast for 12–15 minutes, depending on the thickness of the fillets, until just firm and flaking easily.
    4. Remove the pan from the oven and squeeze the roasted garlic cloves out of their skins. Gently mix them with the tomatoes and olives, trying not to break up the tomatoes too much. Season and spoon onto four plates; place a piece of fish on top of each. Serve with spinach and mash

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