Hake with tomatoes and fennel

When planning dinner on a weekday, we always try to choose a dish that is cooked in one dish. If, at the same time, there will be a minimum of manipulations, this is definitely our favorite. This hake recipe is just one of those, convenient and quick - both the fish and the side dish are cooked in the same form, and the oven does all the work.

Ingredients

• 600 g hake fillet
• 3 cloves of garlic
• 1 small sweet onion
• 1 large fennel onion
• 10 sprigs of thyme
• juice and grated zest of 1 lemon
• 600 g cherry tomatoes
• olive oil
• salt, freshly ground black pepper

Directions

1. Preheat oven to 200 ° C. Cut the hake fillet into 6-8 pieces.
2. Peel the garlic and chop finely. Cut the onion into thin half rings. Cut the fennel bulb in half, cut out a firm base, cut into thin feathers.
3. In a bowl, combine 1.5 tbsp. l. olive oil, garlic, thyme and lemon zest, salt and pepper a little. Place the fish in a bowl, stir and set aside.
4. Lightly oil a baking dish, place the onion and then the fennel on the bottom. Drizzle the fennel with olive oil and drizzle with half the lemon juice, salt and pepper. Put the tomatoes on top, if they are large enough, cut in half. Place the dish in a preheated oven for 30–35 minutes.
5. Spoon the hake fillets over the vegetables and top with the marinade from a bowl. Return the dish to the oven and bake for 8-10 minutes.
6. Remove the dish from the oven and drizzle with the remaining lemon juice. Sprinkle with thyme leaves and serve.