Roast Hake with Lemon and Garlic Crumbs with Roasted Cherry Tomatoes - Pure Free From

Roast Hake with Lemon and Garlic Crumbs with Roasted Cherry Tomatoes

A great healthy and nutritious meal that will delight your family and friends.

Yields4 ServingsTotal Time45 minsDifficultyIntermediate
Roast Hake with Lemon and Garlic Crumbs with Roasted Cherry Tomatoes

Ingredients

 100 g PURE DAIRY FREE OLIVE SPREAD
 4 LARGE HAKE FILLETS, SKINNED AND BONED (ABOUT 200-225G)
 300 g CHERRY TOMATOES ON THE VINE
 100 g COARSE RUSTIC WHITE BREADCRUMBS, PREFERABLY FROM SOURDOUGH
 2 tbsp BALSAMIC VINEGAR
 300 g CHERRY TOMATOES ON THE VINE
 1 LARGE GARLIC CLOVE (FINELY CHOPPED)
 ½ tsp LEMON RIND
 1 tbsp CHOPPED FRESH FLAT-LEAF PARSLEY
 SEA SALT AND FRESHLY GROUND BLACK PEPPER
 GOOD HANDFUL FRESH BASIL LEAVES
 LEMON WEDGES, TO SERVE

Method

1

Melt the Pure dairy free olive spread in a small pan or in the microwave.

2

Place the tomatoes in a large roasting tin together with most of the basil leaves.

3

Drizzle over a little of the melted olive spread and balsamic vinegar and season with salt and ground black pepper.

4

Toss together until the tomatoes are coated.

5

Add the breadcrumbs to the rest of the melted dairy free pure olive spread with the garlic, lemon rind and parsley.

6

Season with salt and ground black pepper and then toss until evenly coated.

7

Lay the hake fillets among the tomatoes and sprinkle a good layer of the flavoured crumbs on top of each one. Bake for 15-20 minutes or until the hake is cooked through and the crumbs are nicely golden.

8

Garnish with the rest of the basil leaves and the lemon wedges, then serve straight to the table.