Baked hake with tomato and olives

This is another 5 ingredient recipe for a quick and easy supper! 

Serves: 4



250g cherry tomatoes, halved

100g pitted black olives

2 tbsp capers in brine, drained

2 tbsp finely chopped fresh mixed herbs, including thyme and parsley

4 hake fillets (about 175g each)

1 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

Salt and pepper to taste

(OPTIONAL: Serve with other roasted veg to include your extra veg portions!)


  1. Preheat the oven to 200 degrees.
  2. Combine tomatoes, olives, capers, and herbs in a roasting tin. Nestle the hake fillets in the pan, drizzle over the oil and balsamic vinegar and season to taste with salt and pepper.
  3. Bake in the oven for 15 minutes.
  4. Transfer the fish, tomatoes and olives to warmed plates. Spoon the pan juices over the fish. Serve immediately.

One Portion/Serving = 4 Protein + 1 Fat + 1 Veg

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