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
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
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.
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.
To serve: Sprinkle over the rest of the coriander and serve with potato wedges. Spoon over the delicious juices from the roasting tin.
