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Tomato Hake Bake With Red  Peppers and Cauliflower

Tomato Hake Bake With Red Peppers and Cauliflower

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This simple hake and veggie tray bake makes it easy to put a nutritious seafood dinner on the table! Add garlic, herbs and a Knorr Vegetable Stock Pot to pack in plenty of flavour, and serve topped with feta cheese and fresh basil. This is a versatile recipe – you can use any roasting vegetables you have in the fridge.

Feeds
4People
Preparation time
75Min.
Difficulty
easy

Ingredients

ungrouped
15 ml olive oil
1 onion, diced
3 cloves garlic, sliced
5 ml Robertsons thyme
10 ml Robertsons sweet basil
1 lemon, juice & zest
2 red peppers, cut into thick slices
300 g cauliflower, cut into small medium sized florets
1 packet Knorr tomato Base Dry Cook-In Sauce
1 x 400 g tin chopped tomatoes
1 Knorr vegetable stock pot (dissolved in 400ml hot water)
Robertsons Atlantic sea salt
Robertsons Black Pepper
10 cherry tomatoes, halved
4 x 180 g pieces of hake, boned and skin removed
fresh basil leaves

Preparation method

ungrouped
Preheat the oven to 180C.
In a pan, heat the olive oil over a medium heat. Add the onion, garlic, Robertson’s Thyme and Robertson’s Sweet Basil. Sauté until soft.
Add the cooked onion mix to the lemon juice & zest, red pepper, cauliflower, Knorr Tomato Base Dry Cook-In Sauce, tin tomatoes and Knorr vegetable stock, with a pinch of Robertson’s Atlantic Sea Salt & Robertson’s Black Pepper. Put this into a deep oven tray and bake in the oven for 30 minutes so the vegetables are cooked and the sauce has reduced.
Take the tray out of the oven. Top with the cherry tomatoes, hake which has been seasoned with salt & pepper.
Return to the oven for a further 10-15 minutes, until the fish has cooked through.
Serve hot, topped with fresh basil leaves.

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