Nasello al Forno con Pomodori e Olive (Baked Hake with Olives)
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Ingredients
- 600 g hake fillets
- 300 g cherry tomatoes, halved
- 50 g pitted black olives
- 2 garlic cloves
- 2 fresh rosemary sprigs
- 30 ml olive oil
- 60 ml dry white wine
Nutrition (per serving)
- Calories
- 243 kcal
- Protein
- 27.2 g
- Carbohydrate
- 3 g
- of which sugars
- 2.1 g
- Fat
- 12 g
- of which saturates
- 1.9 g
- Fibre
- 1.5 g
- Salt
- 0.79 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Scatter the cherry tomatoes, olives, garlic and rosemary in a baking dish.
- 2
Drizzle with half the olive oil and roast for 10 minutes.
- 3
Nestle the hake fillets among the tomatoes, drizzle with the remaining olive oil and the white wine.
- 4
Roast for a further 12-15 minutes until the fish is opaque all the way through and flakes easily.
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