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Prep 20 minutes
Total 1 hour 20 minutes
Serves
US | Metric
Ingredients
  • 1 hake filet
  • 200 g seasonal cherry tomatoes
  • a few sprigs of rosemary
Hake with Roasted Tomatoes
A sublimely simple fish dish! Discounting oil and seasoning, it's made with just three ingredients... hake, tomatoes and rosemary!
Hake with Roasted Tomatoes Hake with Roasted Tomatoes

This dish doesn't take a lot of preparing, but you need to give it it time... for the tomatoes to slow roast and develop their rich aromatic flavour!



  1. Start with the tomatoes, cut in half and lay on a slightly oiled baking dish. Sprinkle with some chopped rosemary (retaining a sprig or two for later) and some coarse sea salt. Drizzle with extra vigin olive oil and roast on a lowish heat (about 140℃) for about 45 mins, until they're nicely shrivelled and reduced in size
  2. Then carefull transfer them into the middle of a large square piece of strong greaseproof paper. Lay your hake filet on top, along with an olive or two, if you like! Season with sea salt, freshly milled black pepper and a few chilli flakes, drizzle with a little olive oil and then gather the greaseproof paper up and tie with some proper string or cooking twine (this is a cheats version of a proper 'en papillote'!)
  3. Finally, return to the oven (on a baking tray) for about 15 minutes until the fish is just nicely cooked and serve either in the paper or transfered to a plate, but make sure you pour over all the decisious juices that have collected at the bottom. Serve with a sprig of fresh rosemary some nice crusty bread for mopping!

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

Hake with Roasted Tomatoes
A sublimely simple fish dish! Discounting oil and seasoning, it's made with just three ingredients... hake, tomatoes and rosemary!

This dish doesn't take a lot of preparing, but you need to give it it time... for the tomatoes to slow roast and develop their rich aromatic flavour!



Prep 20 minutes
Total 1 hour 20 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 1 hake filet
  • 200 g seasonal cherry tomatoes
  • a few sprigs of rosemary
  1. Start with the tomatoes, cut in half and lay on a slightly oiled baking dish. Sprinkle with some chopped rosemary (retaining a sprig or two for later) and some coarse sea salt. Drizzle with extra vigin olive oil and roast on a lowish heat (about 140℃) for about 45 mins, until they're nicely shrivelled and reduced in size
  2. Then carefull transfer them into the middle of a large square piece of strong greaseproof paper. Lay your hake filet on top, along with an olive or two, if you like! Season with sea salt, freshly milled black pepper and a few chilli flakes, drizzle with a little olive oil and then gather the greaseproof paper up and tie with some proper string or cooking twine (this is a cheats version of a proper 'en papillote'!)
  3. Finally, return to the oven (on a baking tray) for about 15 minutes until the fish is just nicely cooked and serve either in the paper or transfered to a plate, but make sure you pour over all the decisious juices that have collected at the bottom. Serve with a sprig of fresh rosemary some nice crusty bread for mopping!

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

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