Ingredients

Method

• 4 200g portions fresh hake fillets
• 200 g yellow cherry tomatoes
• 4 cloves garlic, crushed
• 4 T olive oil
• 1 cup basil
• 1 bulb fennel, finely sliced
• Sea salt and freshly ground black pepper
• 2 lemons, cut into wedges for serving

Method

Ingredients

Preheat the oven to 180°C.

Tear four sheets of baking paper into 60 cm pieces and fold in half.

Place 1 hake fillet in the centre of each sheet and divide the squashed cherry tomatoes, garlic, olive oil, basil and fennel between them.

Season to taste and fold in the sides of the paper, then fold over to seal the parcels.

Bake on an oven tray for 10 to 15 minutes until cooked through, but succulent. Serve hot