Roasted Hake with Cherry Tomatoes, Basil and Mozzarella

Recipe by Chef Neven Maguire.
  • Difficulty: Easy
  • Category:
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
  • 4 x 75 g hake fillets (skin on and pin bones removed)
  • 8 tbsp Donegal Rapeseed Oil with Lemon
  • 4 cherry tomatoes (thinly sliced)
  • small handful of fresh basil leaves (roughly torn)
  • 1 ball of buffalo mozzarella (sliced)
  • 2 tbsp basil pesto
  • sea salt and freshly ground black pepper
  • lightly dressed green salad (to serve)
  • buttered baby potatoes (to serve)
  1. Preheat the over to 200°C (400F/gas mark 6).
  2. Place the hake on a baking sheet, skin side down.
  3. Season the flesh and smear the lemon rapeseed oil on the skin.
  4. Arrange the tomato slices of top and tuck in the basil leaves.
  5. Cover with the mozzarella and drizzle over the pesto.
  6. Place the hake in the oven and bake for 15-20 minutes, until the hake is cooked through and the mozzarella is bubbling and lightly golden.
  7. Transfer the hake with the cherry tomatoes, basil and mozzarella to warm plates and have bowls of green salad and buttered baby potatoes to hand around separately.