Roast Hake with Garlic Tomatoes – Really Easy!

Serves 6. 

You can use any white fish for this dish, however the chunkier the better! 

2 Unpeeled garlic cloves 

3 tbsp olive oil 

4oz black olives (or green) 

900g tomatoes 

2 medium red chillies, chopped (I use easy chilli) 

3 tbsp pesto 

2 x boneless white fish fillets, approx 450g each 

Zest of 1 lemon 

12 slices prosciutto 

 

Heat oven to 180.C fan 

  1. Put the olive oil & garlic in a roasting tin, and roast for 15mins, remove from oven. Add the olives, tomatoes & chilli to the tin. Season to taste, and set aside.
  1. Spread the pesto over one side of the fish, cover with the lemon zest. Season. Lay the other fillet on top. Wrap the fish in the prosciutto. Season. Drizzle with olive oil. 
  1. Gentle place fish on top of tomatoes in the roasting tin, or place on a rack over the tomatoes if you prefer. 
  1. Roast for 20mins. 
  1. Transfer the Fish to a plate. Mash the garlic into the pan juices, discard the skins. Serve with the pan juice. 

Enjoy, yum yum.