1 fennel head

1 lemon

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.