Hake with Tomatoes, Fennel & Olives

Cooking fish in an individual foil parcel is ideal for me coz I get to have the flavours I like without having to do two dinners coz dad doesn't like anything much. I got frozen hake fillets from waitrose (via ocado) and cooked them in tinfoil parcels (from frozen!).

Ingredients per portion:
Hake fillet.
1/4 fennel bulb, finely sliced.
5 or 6 cherry tomatoes.
Few marinated olives (depending on size, mine were fat ones stuffed with almonds)
Slice of lemon
Lovage leaves
Garlic oil

Preheat the oven to 200c & tear off a sheet of tinfoil that will be big enough to scrunch closed around the fish and lay flat. Drizzle some garlic oil on the foil then place the fish fillet on top. Scatter the lovage leaves over the top then lay the lemon slice on the fish. Get the foil lifted up around the fish a bit then pop the tomatoes, sliced fennel & olives on top. Scrunch the foil so it's sealed then put in the oven on s baking tray for 25 minutes (or a bit longer if you forget it; not saying you will or I did ;-) - there's so much liquid in the parcel it won't dry out).  

Australian Grilled Fish

This is a yummy and easy way to add a zing to grilled or barbequed fish.


2 fish steaks (I have used swordfish and halibut but any firm fish will do)
1 lime
1 tbsp oil
1 tsp dijon mustard
1 tsp fresh ginger, grated
Good pinch of cayenne pepper

In a bowl combine the lime, half the oil, the mustard, ginger, cayenne and some black pepper to taste.

Marinate the fish steaks for 45-60 minutes turning 2 or 3 times.

Brush the grill /bbq /griddle pan with oil and cook for 4-5 minutes each side until cooked through.

Served here with butternut squash wedges.