Hake is a wonderful fish. Once cleaned it yields beautiful fillets of pearly white flesh, which is meaty yet delicate in flavour. Like many fish, the less you do to it, the better. Let it speak for itself.

Course: Main
Servings: .4
Cook Time: 30 minutes

Ingredients:

• 4 medium, waxy potatoes, peeled
• 4 good-sized pieces of hake, about 600g
• 8 - 10 ripe cherry tomatoes, washed and quartered
• Salt and freshly ground black pepper
• 6 tbsp excellent quality extra virgin olive oil

To serve: Mixed salad leaves

Instructions:

1. Preheat the oven to 200°C/gas mark 6.
2. Using a sharp knife, slice your peeled potatoes thinly, about 1-2 mm thick.
3. Bring a saucepan of salted water to a rolling boil and parboil your sliced potatoes for 2 minutes. Drain and set aside.
4. Grease a baking dish with a little of the oil. Arrange a layer of the prepared potatoes in the base of the dish.
5. Put your hake pieces on top of the potatoes and then carefully layer the remaining potatoes on top of your fish. You can do this in a fish scale pattern if you’re feeling inspired.
6. Scatter with the cherry tomatoes, season with salt and pepper and drizzle with half the remaining oil.
7. Bake for 15 to 20 minutes, until the potatoes are crisp and golden brown and the fish is still slightly under cooked.
8. Remove from the oven and let it rest for 10-15 minutes. The residual heat will complete the cooking and keep your fish moist and tender.
9. Arrange on plates with a handful of fresh salad leaves. Serve drizzled with the remaining olive oil.