Baked Hake with Cherry Tomatoes, Garlic and Olives
Tender oven-baked hake with cherry tomatoes, black olives, garlic, lemon and fresh parsley. Four fish portions, one baking dish and a simple Mediterranean finish.
Ingredients
- 1 1/2 lb skinless hake fillets four evenly sized portions, fully thawed
- 12 oz cherry tomatoes about 2 cups, halved if large
- 1/2 cup pitted Kalamata olives drained
- 4 garlic cloves thinly sliced
- 2 1/2 tbsp extra virgin olive oil divided
- 1 tsp finely grated lemon zest from one washed lemon
- 1 tbsp fresh lemon juice plus wedges for serving
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt less if olives are very salty
- 1/4 tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley for finishing
Instructions
- Heat oven to 425°F (220°C). Toss tomatoes, olives, sliced garlic, 1 1/2 tablespoons olive oil and oregano in a shallow oven-safe dish. Roast for 8 minutes until the tomatoes soften and release a little juice.
- Meanwhile, blot thawed hake fillets dry and remove any remaining pin bones. Rub with 1 tablespoon olive oil, lemon zest, salt and pepper. Keep fillets of uneven thickness in separate areas of the dish.
- Push some tomatoes aside and nestle fish portions in a single layer, leaving part of each fillet exposed to oven heat. Spoon a little warm tomato juice around, not over, the tops.
- Return dish to the oven for 10 to 14 minutes for typical 3/4 to 1-inch fillets; very thick pieces may require longer. Check the thickest center for 145°F (63°C), or opaque fish that separates easily with a fork.
- Rest 2 minutes. Squeeze the measured fresh lemon juice over the fish, scatter parsley and spoon the tomatoes and olives beside each portion. Serve immediately with lemon wedges.
Notes
Cook the fish to 145°F (63°C) or until opaque and easily flaking. Use safely thawed fish, refrigerate leftovers promptly, and add lemon after cooking.