Line-Caught Hake with Vegetables

Ingredients:

• 4 pieces of line-caught hake from La Turbale
• 1 cup of small carrots from Chantenay, peeled and trimmed
• 1 medium-sized zucchini, sliced into thin rounds
• 1 red onion, thinly sliced
• 2 tablespoons of olive oil
• 4 cloves of garlic, minced

Instructions:

1. Preheat the oven to 200°C.
2. In a large mixing bowl, add the sliced red onion, zucchini, and Chantenay carrots. Pour in 2 tablespoons of olive oil and minced garlic. Mix well.
3. Place the vegetables on a baking tray in a single layer and bake for 20 minutes, or until the vegetables are fork-tender.
4. While baking, season the hake with salt and pepper to taste.
5. When the vegetables are cooked, make space for the hake on the same tray.
6. Place the hake pieces on top of the vegetables and place the tray back in the oven for an additional 15-20 minutes, depending on the thickness of the fish.
7. Remove the tray from the oven when the fish is cooked through and the vegetables are tender and slightly caramelized.

Serving Suggestions:

For a complete meal, serve the line-caught hake and vegetables on a bed of cooked rice or quinoa. Garnish with fresh herbs, such as parsley or basil. Complement the dish with a side salad of mixed greens and a vinaigrette dressing.

Verdict:

This line-caught hake with vegetables dish is a perfect harmony of flavors and textures. The hake is flaky and tender, the vegetables are slightly caramelized and seasoned with notes of garlic and olive oil. This dish is healthy, easy to prepare and will delight any seafood lover’s palate.