- 800 g hake fillet
- 200 g smashed ripe cherry tomatoes
- 12 pitted black olives
- 2 t capers
- 2 cloves crushed garlic
- 1/4 cup chopped flat-leaf parsley
- 1–2 T olive oil
Preheat the oven to 180°C.
Cut out a large rectangle of greaseproof baking paper and place the hake fillet in the centre, top with the smashed ripe cherry tomatoes, pitted black olives, capers, garlic and chopped flat-leaf parsley.
Drizzle with olive oil and season to taste before folding in the edges to seal the parcel.
Bake for 15 to 20 minutes, or until the fish is cooked through.