The recipe was added to the favourites.
Show favouritesThe recipe was removed from the favourites.
Show favouritesAn error occurred. Please try again.
Ingredients
| 8 | Cherry Tomatoes Cherry Tomatoes | ||
| 1 | Fennel Fennel | ||
| Salt Salt | |||
| 1 tsp tsp | Sugar Sugar | ||
| 50 ml ml | Olive Oil Olive Oil | ||
| 1 dash dash | Pepper Pepper | ||
| 1 packet packet | Hake Hake | ||
| Lemon
Lemon (Juice of half) | |||
| 1 packet packet | Rocket Rocket |
Baked Hake with Vine Tomatoes, Rocket and Fennel Salad
This recipe was liked
This recipe was disliked
An error occurred. Please try again.
25 min
(4)
Method
This is the simplest way of cooking fish I know.The creme fraiche keeps the fish moist and gives the dish a lovely creamy finish,that works really well with the roasted tomatoes.The rocket and fennel salad provides a delicious healthy crunch.I like to serve this dish with some simple boiled new potatoes.
- Set your oven to 200 deg,
- Drizzle a little olive oil onto a roasting tray.
- Put your fish on the oil and brush the creme fraiche thickly and evenly over the top of the fish,then put your tomatoes beside the hake.
- Drizzle a little more oil over the fish and the tomatoes, ...season then bake in the hot oven for 12 minutes....Serve with the rocket and fennel salad.
Rocket , fennel and lemon salad.
- Bring the sugar and lemon juice up to the boil, set to one side then whisk in the olive oil.
- When cool use to dress the fennel and rocket just before you serve it with a little seasoning in a jumble of crisp freshness.
