Backed hake with tomatoes and olives


  • 500g cherry tomatoes, cut in half
  • 2 cloves garlic, crushed
  • 4 spring onions, finely sliced
  • 225g pitted green olives, halved
  • Grated zest and juice of 2 limes
  • 4 tbsp olive oil
  • 3 tbsp fresh chopped coriander
  • 4 white fish fillets e.g cod, haddock and pollock
  • salt and freshly ground black pepper


    step 1

    Preheat oven to 200⁰C/400⁰F/Fan 180⁰C/Gas Mark 6. Mix together the tomatoes, garlic, onions and olives.

    step 2

    Stir in the zest of two limes and juice of one of the limes, two tablespoons of the olive oil and half the coriander. Combine everything together well and season with salt and pepper. Spoon into an ovenproof dish.

    step 3

    Put the fish into second ovenproof dish and drizzle with the remaining olive oil. Pour on the juice of the second lime.

    step 4

    Sprinkle on the remaining coriander and season with salt and pepper.

    step 5

    Put both dishes in the oven and bake for 10 – 15 minutes or until the fish fillets are opaque and fully cooked and the tomatoes are softened.

    step 6

    Serve the fish and top with the tomato and olive mixture. Pour over any remaining cooking juices.