Preheat the oven to 190°C or 375F.
Place the olive oil, chopped onion, garlic, sliced leek, carrots, salt and pepper into a large pan. Sauté on high heat for a minute
When the onions are translucent, add the tomato puree, lemon juice, bay leaves and pepper. Mix well and continue to sauté for about 5 minutes.
Place the Hake fillets in a roasting dish. Season with a little more salt and pepper.
Put the vegetable mixture on top of the fish fillets.
Roast the fish for 8 to 10 minutes. The flesh should be cooked through and slightly springy.
Serving Suggestions: Serve over a bed of spinach, or with boiled potatoes gratin or on a bed of mashed potatoes, or even on a bed of watercress or with a salad.