Baked hake with potatoes and peppers

Ingredients for 4 portions

• 1 kgPotato, thinly sliced
• 2Yellow onions, thinly sliced
• 1Bell pepper, red, in strips
• 3 tbspRapeseed oil
• to tasteSalt
• to tasteBlack pepper
• 800 gHake fillet
• 1Lemon
• 2 tbspButter
• 1 tspPaprika
• 2 tbspParsley, chopped

Method

1. Heat the oven to 200 °C. Peel the potatoes and cut them into thin slices, about 0.5 cm. Thinly slice the onions and cut the pepper into strips.
2. Toss the potatoes, onions and pepper with the oil, salt and pepper in a large roasting tin and spread them out in an even layer.
3. Bake in the middle of the oven for 25 minutes, until the potatoes are almost tender and starting to colour.
4. Meanwhile, pat the fish fillets dry with kitchen paper and season them with salt and pepper.
5. Take out the tin and lay the fish on top of the vegetables. Squeeze over the juice of half the lemon, dot the fish with the butter and sprinkle with the paprika.
6. Bake for 12–15 minutes, until the fish is white all the way through and flakes easily.
7. Sprinkle with the parsley and serve straight from the tin, with the rest of the lemon cut into wedges.

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