Topped Hake Fillet

Method

• Step-by-Step Method: Topped Hake Fillet
• Preheat oven to 200°C (400°F), fan setting if available.
• Pat hake fillets dry with kitchen paper, season both sides with salt and freshly ground pepper, set aside.
• Wash, peel, and cut carrots into strips; slice leek into thin rounds; finely chop onion.
• Heat 1 tablespoon olive oil in a large skillet over medium heat.
• Add onion and leek to the skillet, sauté gently until soft and translucent, about 4-5 minutes.
• Add carrot strips, sauté 2-3 minutes until starting to soften.
• Stir in tomato puree and cook for 1 minute until fragrant.
• Add lemon juice, stirring to mix evenly, then remove vegetables from heat.
• Line a baking tray or oven-safe dish with parchment paper or a little oil.
• Arrange hake fillets in a single layer on the tray.
• Spoon the prepared vegetable mixture evenly on top of each hake fillet.
• Drizzle remaining olive oil over the topped fillets.
• Place a bay leaf as garnish on each fillet.
• Cover the tray loosely with foil for moist baking.
• Bake in the preheated oven for 12-15 minutes or until the hake is opaque and flakes easily with a fork (internal temp ~60°C).
• Remove bay leaves before serving.
• Plate each fillet with its topping; serve with a lemon wedge on the side.
• Garnish plates with a sprinkle of freshly ground pepper for presentation.
• Carrot, leek, and onion prep can be done while oven preheats for efficiency.
• Vegetable mixture can be made ahead and refrigerated.
• For further refinement, consider a last-minute olive oil drizzle or microgreens for premium plating.
• All instructions use only the provided ingredients.