Easy Hake Traybake
1 Tbsp olive oil
4 hake fillets
1 lemon (cut into wedges)
fresh organum leaves (roughly chopped)
300g cherry tomatoes (on the vine)
750g baby potatoes
Preheat oven to 200°C. Toss potatoes, oil and most of the organum in a large roasting tin. Season well and roast for 30 minutes, until golden and tender.
Add the fish and tomatoes on the vine, then squeeze over some of the lemon wedges and tuck in around the potatoes. Season the hake with salt and pepper to taste and return to oven for 10 minutes.
Remove from oven and serve.
Cooks in: 30 minutes
Pairs well with Offspring Cape White Blend.
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