1 fennel head
220gm baby plum vine tomatoes
2 garlic cloves
2 tbsp oil
2 tsp fennel seeds
2 portions hake (skin removed)
300gm sweet potato
4 spring onions
Large handful flat-leaf parsley
Medium handful of fresh dill
1: Pre-heat oven to 200C
2: Finely chop or crush the garlic. Thinly slice the sweet potato (leaving the skin on) and fennel, removing the root end. In a bowl, toss the seet potato and fennel with the garlic, fennel sees, 1 tbsp oil and a pinch of sea salt and black pepper. Arrange the sweet potato and fennel in a layer at the base of an ovenproof dish (or baking tray if you don’t have one) and place in the oven for 10 mins.
3: Meanwhile, trim the root end of the spring onions.
4: To make the herby fish topping; finely chop the parsley leaves and dill leaves. In a bowl, mix these with 2 tsp oil and season with sea salt and black pepper. Spread over the hake portions.
5: Arrange the spring onions and vine tomatoes over the sweet potato and fennel in the ovenproof dish. Squeeze over half of the juice from the lemon and drizzle over 1 tsp oil. Then place the hake over the top. Place back in the oven for 15 mins or until the hake is cooked through.
6: Spoon the herby hake and vegetables onto two warm plates. Drizzle with the remaining lemon juice.
Recipe from Mindful Chef.