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  • 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

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

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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