Oven Roast Hake with Lemon and Tomatoes

I love fish but cod and haddock is a bit dull and expensive. Hake is a bit cheaper and more delicate. This is just a more interesting way of cooking it than frying or poaching

1. 1

   Preheat the oven quite hot. Round about GM5-6 or electric equivalent. You want a decent blast of heat in there when you start cooking.
   
   Take the steaks and lightly brush them with oil. Season them well with salt - particularly on the skin so it crisps up - and lightly with pepper and lay them on a grill and then put the grill into a roasting tin so the steaks aren't on the base of the tin and will roast all round
   
   Lay them skin side down on the grill and once in the tin scatter lemon thyme leaves over the fish and lay slices of lemon over the fish completely covering the upward face of the fish. Brush the lemon with oil so it roasts nicely and doesn't just dry out horribly
   
   Roast the fish in your oven for as long as it takes the skin to crisp up and the fish to cook through. If you're getting concerned its better to sacrifice the crispy skin for well cooked fish
   
   When the fish is finished take the grill out and add white wine and butter to the juices, whisk it in and serve as a sauce
   
   While all this is going on get your cherry tomatoes and simply get a small tin you can roast them in and put some balsamic in the bottom, dunk the tomatoes in some more vinegar put them in the tin and roast them at the same time as the fish
   
   Serve the whole lot together with sauteed potatoes and fennel salad