4
Easy
20 minutes
30 - 40 minutes
Preheat the oven to 200°C.
Wash and pat dry the fish fillets. Place, skin side down, on a baking tray lined with baking paper. Season lightly then spread with the mayonnaise and generously cover with the cheese-crust mixture.
Drizzle with olive oil and bake for 10 minutes, or until the topping is crisp and golden and the fish just cooked and moist.
Lightly moisten the sweet-potato chunks with 1–2 T olive oil. Spread on a baking tray lined with baking paper. Season and bake for 30 to 40 minutes, or until golden and tender.
Serve the hake with the sweet-potato chunks, garnished with plenty of watercress and drizzled with olive oil and lemon juice, if using.
Per serving: 2712.4 kJ, 40.4 g protein, 37.6 g fat, 38.2 g carbs
