Ingredients (4 servings)
1 red onion, thinly sliced
2 small fennel bulbs, thinly sliced lengthways
400g cherry tomatoes
½ cup (75g) stuffed green olives
1 tablespoon baby capers
4 (about 120g each) hake fillets
1 teaspoon paprika
1 teaspoon cumin seeds
½ cup (125ml) dry white wine
1 tablespoon olive oil
Flat-leaf parsley leaves, to serve
Lemon zest, to serve
Preheat oven to 200C. Scatter the onion, fennel, tomatoes, olives and capers evenly between 2 roasting pans. Place the fish over the onion mixture. Sprinkle evenly with paprika and cumin seeds. Pour the wine around the fish. Drizzle the fish and vegetables with oil.
Bake for 20 mins or until the fish is just cooked and tomatoes are tender. Sprinkle with parsley and lemon zest. Serve with steamed potatoes, if desired.