Puttanesca hake traybake
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Puttanesca hake traybake

By Helena Busiakiewicz

Shop for sustainable hake to cook this Mediterranean-style one-pan bake with green olives and tomatoes

  • Prep:10 mins
    Cook:45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 296
  • fat 10g
  • saturates 2g
  • carbs 26g
  • sugars 0g
  • fibre 5g
  • protein 23g
  • salt 1.36g

Ingredients

  • 1 onion , sliced
  • 500g baby potatoes , sliced into chunky coins
  • 2 tbsp olive oil
  • 3 garlic cloves , lightly bashed but still in their skins
  • 400g can chopped tomatoes
  • 60g pitted olives , we used nocellara, sliced
  • 1 tsp chilli flakes
  • 2 tbsp capers , drained and roughly chopped
  • 3 anchovy fillets , finely chopped
  • 4 hake fillets , roughly 100g each
  • 10g parsley , roughly chopped

Method

  1. Heat the oven to 220C/190C fan/gas 6. Put the onion and potatoes in a roasting dish, drizzle with oil and top with the garlic. Season well with salt and pepper. Roast for 25-30 mins, turning halfway, until golden and cooked through. Remove the garlic from their skins and squeeze over the potatoes.

  2. When the potatoes are cooked, mix the chopped canned tomatoes with a good pinch of salt and pepper. Scatter the olives, chilli flakes, capers and anchovies over the potatoes and mix well. Pour over the seasoned canned tomatoes. Nestle in the hake fillets on top.

  3. Cover with foil, then return to the oven for 10-15 mins, until the fish is cooked. It should be opaque and flake easily when lightly pushed with a fork.

  4. Scatter with the parsley and serve straight from the tray.

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