Roasted white fish

with cherry tomatoes and lemon rind

Serves 4 people Prep time 10 mins Cook time 30 mins

Ingredients

4 pieces hake fillet, skinned and pin-boned 300g cherry tomatoes, halved A few sprigs flat-leaf parsley, chopped 3 tbsp olive oil 1 onion, sliced 2 cloves garlic, sliced 1 lemon, juiced and zest finely grated 1/2 tsp chilli flakes Freshly ground black pepper Salt

Method

Preheat the oven to 200°C.

Heat the oil in an oven-proof frying pan and fry the onion and garlic for 10 minutes on a low heat. Stir in the lemon zest and chilli flakes, then arrange the hake on top, surround with the tomatoes and season with salt and pepper. Roast in the oven for 8 minutes, then carefully turn the hake over, add half the parsley, and roast for another 4 minutes or until the hake is just cooked through in the centre.

Drizzle with lemon juice and scatter over the rest of the parsley before serving.