Baked Brixham Hake with herbs, lemon & seasonal veg

Simple and delicious, all you need is one baking tray. The end result is beautifully flaky fish with roasted veggies, in a winey, buttery sauce.

Difficulty:

Prep time: 10 minutes

Cook time: 30 - 35 minutes

Serves: 4

Fish

Ingredients

450g of seasonal veg
100g frozen peas
3 tbsp olive oil
1 whole fillet of Brixham Hake from The Fish Shed (depending on the catch of the day, plaice, monkfish, sole & turbot are an excellent alternative)
40g butter, thinly sliced
1 unwaxed lemon, thinly sliced
1 small glass of dry white wine

For serving

Seasonal veg recommendations

Winter - Leeks & tenderstem

Spring - Asparagus (250g) & courgettes (200g)

Preheat your oven to 180°C
Slice the courgettes into rounds (roughly the thickness of your little finger). Do the same with the stalks of the asparagus, but leave the tips whole!
Line a baking tray with foil and then with baking parchment, making sure they both go up the sides.
Chuck in the peas, asparagus & courgettes, drizzle over the olive oil & season with salt, then give the tray a shake and toss.
Bake for 15 minutes until the veg is sizzling.
Take the tray ouy and top with the hake. Season with salt & pepper, then top with butter and lemon slices. Pour in a generous splash of dry white wine, fold over the parchament and place back in the oven for 15 - 20 minutes until the fish is just cooked.
Take out the tray, drizzle with oil and spoon some of the winey, buttery sauce back over the fish & veg.
Serve with buttery new potatoes and top with fresh herbs. A lemony mayo also goes down a treat!

Recipe inspiration from Julius Roberts

Top tips for cooking fish

- The baking parchment protects from the harshness of the oven, cooking it slowly & gently, resulting in wonderfully flaky fish.

- To check if the fish is cooked, take a skewer and poke the centre of the fish while it is cooking. If it's warm your fish is cooked!