Hake baked with green peppers, chickpeas, tomatoes and olives; it’s a quick dish that requires little cleanup afterwards (hooray!)
2 onions, thinly sliced
3 garlic cloves, thinly sliced
1 green pepper, thickly sliced
75ml fruity olive oil
Coarse salt, to taste
1 x 400g can chickpeas, rinsed and drained
125ml (½ cup) black olives
600g hake (or similar white fish) fillets, generously salted and left in sieve to drain
250ml (1 cup) baby tomatoes
1) Preheat oven to 180°C.
2) Place onions, garlic and green pepper in a roasting pan and toss with 45ml (3 tbsp) of the oil. Season with salt and roast until softened and starting to brown.
3) Add chickpeas, olives and another 15ml (1 tbsp) oil and mix to combine. Place fish and tomatoes on top, season and drizzle with remaining oil and roast for about 20 minutes or until fish is cooked through.
4) Serve with boiled potatoes or a leafy salad.