Hake with roasted asparagus, tomatoes & chives

Want to add colour to your plate this week? Quick and simple, our hake is paired with roasted asparagus, tomatoes and chives to make a fresh dish that will be loved by many.

25 mins

4

Easy

• 4 x Field & Flower Hake Fillets
• 400g asparagus
• Olive oil
• 1 lemon, thinly sliced
• 400g cherry tomatoes on the vine (mixed colours)
• 1 tbsp chives

1. Preheat the oven to 200°C/180°C fan/gas mark 6.

2. Place the asparagus into a large shallow roasting tin, drizzle with olive oil, salt and pepper and roast for 5 minutes in the preheated oven.

3. Place the hake fillets (skin-side down) on top of the roasted asparagus, finely grate the zest of a lemon over the top of the fillets and then thinly slice the lemon and lay a slice of lemon on top of each fillet. Cut the tomatoes into 4 little branches with 4/5 cherry tomatoes on each and place them next to the hake. Drizzle with a little olive oil, season well and bake for 8-10 minutes or until the hake is just cooked through.

4. To serve, divide the roasted asparagus between 4 plates and top with a fillet of hake per person and scatter with chopped chives.