The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mediterranean Hake Traybake with Fennel & Tapenade
Sustainably caught hake fillet sits atop a bed of delicious roasted vegetables in this traybake. Think chunks of soft roasted fennel. Sweet onions. Juicy plum tomatoes. Filling potatoes. A vibrant red pepper tapenade, sweet and smoky, ties it all together.
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 2 hake fillets (skin off) (Fish)
- 40g baby spinach
- 110g baby tomatoes
- 1 onion
- 2 large potatoes
- 1 fennel
- 2 tbsp red pepper tapenade (Roasted Red Peppers, Rapeseed Oil, Spanish Tomato Paste, Roasted Aubergines, Salt (Anti caking agent), Garlic, Roasted Onion Granules, Balsamic Vinegar, Roasted Red Bell Peppers, Ground Oregano, Ground black pepper, Citric Acid)
Nutritional Information
Calories: 630
Protein: 46g
Carbs: 51g
Fat: 26g
Ingredients
- 110g baby tomatoes (use half)
- 2 large potatoes
- 150g hake fillet (skin off) (Fish)
- 1 onion (use half)
- 1 fennel (use half)
- 2 tbsp red pepper tapenade (use half) (Roasted Red Peppers, Rapeseed Oil, Spanish Tomato Paste, Roasted Aubergines, Salt (Anti caking agent), Garlic, Roasted Onion Granules, Balsamic Vinegar, Roasted Red Bell Peppers, Ground Oregano, Ground black pepper, Citric Acid)
- 40g baby spinach (use half)
- 4 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
Nutritional Information
Calories: 812
Protein: 50g
Carbs: 90g
Fat: 26g
Mediterranean Hake Traybake with Fennel & Tapenade
Sustainably caught hake fillet sits atop a bed of delicious roasted vegetables in this traybake. Think chunks of soft roasted fennel. Sweet onions. Juicy plum tomatoes. Filling potatoes. A vibrant red pepper tapenade, sweet and smoky, ties it all together.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Slice the potatoes into 1/2cm thick half-moons. Place in a large baking dish and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 10 mins.
- Trim and slice the fennel into 2cm thick wedges. Cut the onion into 6 wedges. After 10 mins of roasting, remove the potato dish from the oven and add the fennel, onion and garlic paste. Toss together with 1/2 tbsp oil and a pinch of sea salt. Roast for another 18 mins, tossing halfway through, until golden.
- Halve the tomatoes. Rinse the spinach. After 18 mins of roasting, remove the dish from the oven again, then add the tomatoes and spinach. Place the fish on top and drizzle with 1/2 tbsp oil and season with sea salt. Bake for a final 16 mins, until the fish is cooked through and the potatoes are soft.
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork. Cook for longer if necessary.
- Serve the fish traybake on plates, dolloped with the tapenade.
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