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Fish Traybake with hake, olives and tomato finished in Wilson's Peri-Peri Flavoured Oil

Fish Traybake

A one-pan Fish Traybake of hake baked over a punchy tomato and olive sauce, finished with a glug of Wilson's Peri-Peri Flavoured Oil.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean-Inspred, South African
Ingredients Method Notes

Ingredients
  

  • 4 hake fillets about 150g each
  • 3 tbsp Wilson's Peri-Peri Flavoured Oil divided
  • 1 onion thinly sliced
  • 3 cloves garlic sliced
  • 1 x 400g tin cherry tomatoes
  • 100 g pitted Kalamata olives halved
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • Salt and black pepper to taste
  • Fresh parsley chopped, to serve
  • Crusty bread to serve

Method
 

  1. Preheat the oven to 200°C.
  2. Warm 2 tablespoons of Wilson's Peri-Peri Flavoured Oil in an ovenproof pan or roasting tray over medium heat.
  3. Add the onion and cook for 6-8 minutes, stirring occasionally, until softened.
  4. Add the garlic and cook for a further minute, until fragrant.
  5. Stir in the tinned tomatoes, olives, tomato paste and dried oregano. Season with salt and pepper.
  6. Simmer for 12-15 minutes, stirring occasionally, until the sauce has thickened slightly.
  7. Pat the hake fillets dry and nestle them into the sauce, spooning a little sauce over the top of each fillet.
  8. Transfer to the oven and bake for 10-12 minutes, until the fish is just cooked through and flakes easily.
  9. Drizzle with the remaining tablespoon of Wilson's Peri-Peri Flavoured Oil and scatter over the fresh parsley before serving.

Notes

Storage: keeps in the fridge for up to 2 days; reheat gently on the stove or in a low oven.
Make-ahead: the sauce base can be made up to 2 days ahead and reheated before adding the fish.
Freezing: freeze the sauce on its own for up to 3 months. We wouldn't freeze it with the fish already cooked in.
Serving suggestion: serve straight from the tray with crusty bread, or over plain rice for a heartier plate.