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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 |
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+ Create new shopping listBaked Hake with Vine Tomatoes, Rocket and Fennel Salad
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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.
