Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Preheat the oven to 220 °C. Wash the potatoes and cut them into pieces about 2 cm in size. Cut the tomatoes into smaller pieces, slice the onion into thin wedges, chop the garlic, and halve the olives. Pat the fillets dry with a paper towel.
Par-roast the potatoes
Spread the potatoes on a baking sheet lined with parchment paper. Drizzle them with 15 ml of olive oil, season with 2 g of salt, and add half of the black pepper. Toss to coat and roast for 22 minutes, until the edges begin to turn golden.
Add the tomato mixture
In a bowl, toss the tomatoes, onion, garlic, and olives with the remaining 15 ml of olive oil. Add the oregano, smoked paprika, 2 g of salt, and the remaining black pepper. Spread the mixture among the potatoes and roast for another 8 minutes, until the tomatoes soften and release their juices.
Place the hake on the baking sheet
Season the fillets with the remaining 1 g of salt, drizzle with 15 ml of lemon juice, and place them on top of the tomato mixture. Return the baking sheet to the oven and roast for 12 to 15 minutes. The fish is done when it is opaque and flakes easily; a thicker fillet should reach about 63 °C in the center.
Finish and serve
Chop the parsley. After removing the baking sheet from the oven, drizzle the fish and vegetables with the remaining 15 ml of lemon juice and sprinkle with the parsley. Serve straight from the baking sheet with the potatoes and tomato juices.
