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Baked Hake with vine Tomatoes, rocket and fennel salad

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Ingredients

8 Cherry Tomatoes Cherry Tomatoes
2 tsp tsp Crème Fraîche Crème Fraîche
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

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0:15 min
(4)

Method

Preparation time: 0:10

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.

  1. Set your oven to 200 deg,
  2. Drizzle a little olive oil onto a roasting tray.
  3. 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.
  4. 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.

  1. Bring the sugar and lemon juice up to the boil, set to one side then whisk in the olive oil.
  2. When cool use to dress the fennel and rocket just before you serve it with a little seasoning in a jumble of crisp freshness.

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