Baked Hake with Potatoes and Cherry Tomatoes

A simple Mediterranean style hake dish where the fish is gently baked between layers of potato.

SERVES 4

Ingredients

  • 4 medium waxy potatoes, peeled

  • 600g hake fillets

  • 8–10 cherry tomatoes, quartered

  • Salt and black pepper

  • 6 tbsp extra virgin olive oil

  • Mixed salad leaves, to serve

Method

  1. Preheat the oven to 200°C.

  2. Slice the potatoes very thinly.

  3. Parboil the potatoes for 2 minutes and drain.

  4. Grease a baking dish with olive oil.

  5. Layer half the potatoes in the dish.

  6. Place the hake on top.

  7. Cover with the remaining potatoes.

  8. Scatter over the cherry tomatoes.

  9. Season and drizzle with half the olive oil.

  10. Bake for 15 to 20 minutes until golden.

  11. Rest for 10 to 15 minutes before serving.

  12. Serve with salad leaves and the remaining olive oil.

Source: Adapted from Woodcock Smokery recipe collection.