Mediterranean Hake Traybake with Fennel & Tapenade

Sustainably caught hake fillet sits atop a bed of delicious roasted vegetables in this traybake. Think chunks of soft roasted fennel. Sweet onions. Juicy plum tomatoes. Filling potatoes. A vibrant red pepper tapenade, sweet and smoky, ties it all together. Cook time: 45 mins Cuisine: European Food group: Fish Key ingredient: Sustainably-sourced hake fillet Allergens: Fish ---- Nutritional Information Calories: 534 Protein: 35g Carbs: 50g Fat: 23g

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 240C / fan 220C / gas mark 9. Slice the potatoes into 1/2cm thick half-moons. Place in a large baking dish and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 10 mins.

Step 2

Trim and slice the fennel into 2cm thick wedges. Cut the onion into 6 wedges. After 10 mins of roasting, remove the potato dish from the oven and add the fennel, onion and garlic paste. Toss together with 1/2 tbsp oil and a pinch of sea salt. Roast for another 18 mins, tossing halfway through, until golden.

Step 3

Halve the tomatoes. Rinse the spinach. After 18 mins of roasting, remove the dish from the oven again, then add the tomatoes and spinach. Place the fish on top and drizzle with 1/2 tbsp oil and season with sea salt. Bake for a final 16 mins, until the fish is cooked through and the potatoes are soft.

Step 4

Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork. Cook for longer if necessary.

Step 5

Serve the fish traybake on plates, dolloped with the tapenade.