Prep time: 5 minutes
Cooking time: 20-25 minutes
Serves: 4


  • 4 x 170g skinless hake portions (thicker fillets are preferable)
  • 1tbsp olive oil, plus extra for greasing
  • 2 large ripe tomatoes, seeds removed and chopped into small chunks
  • 125g reduced-fat feta cheese
  • Zest and juice 1 large lemon
  • Good pinch of dried mixed herbs
  • Large bag mixed leaves


You will need a shallow baking dish. Preheat your oven to 200ºC/ 400ºF/ Gas Mark 6

  1. Preheat the oven to 200ºC/fan 180ºC/gas 6 and lightly oil a large baking dish.
  2. Place the hake portions in the dish, leaving a good space in between each.
  3. Brush a little of the olive oil over each fillet then spread the chopped tomatoes over each one. Season with a little freshly ground black pepper and sprinkle over some dried herbs.
  4. Crumble the feta cheese over the fillets, sprinkle the lemon zest over the feta then finish off with a light squeeze of lemon juice and a drizzle of the remaining olive oil.
  5. Bake in the oven for 25 min, until the fish is cooked through and the feta is soft and a little golden. Serve immediately with the mixed leaves.



Recipe courtesy of Fish is the Dish