Baked Hake with Courgette & Tomato
4 Hake fillets
2 courgettes, thickly sliced
4 tomatoes, thickly sliced
1 onion, finely chopped
2 cloves of garlic, finely chopped
60g grated swiss cheese
240ml sour cream
1 tsp. sage
Salt and pepper
Preheat oven to 180’C. Sweat onion and garlic in olive oil.
Add sliced courgette and tomato. Sprinkle the fillets with salt,
pepper and sage.
Place fish into a greased shallow baking dish and put courgette and tomato mixture on top of fillets. Sprinkle cheese on top and cover with sour cream. Bake for 25 minutes.