Tray Baked Hake with Vegetables and Smoked Paprika

Name: Tray Baked Hake with Vegetables and Smoked Paprika
Cook time: 45 min
Yield: 4
Ingredients: 4 x 150g hake fillets, skinned and boned; Salt and freshly ground black pepper; 1 tbsp rapeseed or olive oil; ½ tsp smoked paprika; 1 garlic clove, peeled and crushed; 2 tsp lemon juice; 12 black olives, pitted and halved; A good handful of coriander leaves, roughly chopped

These flavours work together to produce a really tasty dish. Serve it with crusty bread if you don’t fancy wedges.

4 people

45 min

Nutrition per serving

kcal

354kcal
protein

30g
saturates

1.6g
iron

1.5mg
carbs

34g

Ingredients

4 x 150g hake fillets, skinned and boned
Salt and freshly ground black pepper
1 tbsp rapeseed or olive oil
½ tsp smoked paprika
1 garlic clove, peeled and crushed
2 tsp lemon juice
12 black olives, pitted and halved
A good handful of coriander leaves, roughly chopped

Vegetables

1 tbsp rapeseed or olive oil

1 red pepper, cut into eight pieces

1 yellow pepper, cut into eight pieces

1 red onion cut into wedges

4 large tomatoes, each cut into 6

2 garlic cloves, peeled and chopped

To serve: Potato wedges cooked in the oven at the same time as the fish

Main

4 x 150g hake fillets, skinned and boned
Salt and freshly ground black pepper
1 tbsp rapeseed or olive oil
½ tsp smoked paprika
1 garlic clove, peeled and crushed
2 tsp lemon juice
12 black olives, pitted and halved
A good handful of coriander leaves, roughly chopped

Side

Vegetables

1 tbsp rapeseed or olive oil

1 red pepper, cut into eight pieces

1 yellow pepper, cut into eight pieces

1 red onion cut into wedges

4 large tomatoes, each cut into 6

2 garlic cloves, peeled and chopped

To serve: Potato wedges cooked in the oven at the same time as the fish

Preheat the oven to Gas Mark 6, 200°C.

To cook the vegetables: Place the chopped peppers, red onion wedges, tomatoes and garlic in a bowl. Season and add 1 tablespoon of olive oil. Toss well then transfer to a roasting tin. Place in the oven and bake for 20 minutes.

Meanwhile, in a small bowl, mix a tablespoon of oil, the smoked paprika, garlic and lemon juice.

To cook the hake: Take the roasting tin from the oven. Sprinkle in the black olives, add half of the coriander and stir through. Place the fish on top. Season with salt and black pepper. Spoon the oil and paprika mixture over the fish. Return to the oven and cook for a further 10-12 minutes. The hake is cooked when it flakes easily and loses its translucent appearance.