Lemon potato baked hake with olives

Name: Lemon potato baked hake with olives
Total time: 50 min
Cuisine: Greek
Ingredients: 4 white fish fillets, hake, about 150 g each; 700g baby potatoes, halved; 2 lemons, 1 sliced, 1 juiced; 3 tbsp olive oil; 2 tsp dried oregano; 3 garlic cloves, bashed; 80g black olives, pitted; 250g cherry tomatoes

Flaky hake baked on lemony roast potatoes with olives and oregano, all in one tin.

Time50 min
LevelEasy
Costabout £3.25 a head
Oven200°C (180°C fan)

4 servings

Ingredients

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4white fish filletshake, about 150 g each
700 gbaby potatoeshalved
2lemons1 sliced, 1 juiced
3 tbspolive oil
2 tspdried oregano
3garlic clovesbashed
80 gblack olivespitted
250 gcherry tomatoes

Method

1
Heat the oven to 200°C (180°C fan).
2
Toss the potatoes with 2 tablespoons of oil, the lemon juice, oregano and garlic in a roasting tin. Season. Roast for 25 minutes until starting to brown.
25 min
3
Add the tomatoes, olives and lemon slices and roast for 5 minutes more.
5 min
4
Rub the hake with the last of the oil and season. Nestle the fish among the potatoes.
5
Roast for 12 minutes until the fish is opaque and flakes easily.
12 min
6
Spoon the lemony juices over the fish and serve.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.