Hake, cherry tomato & potato traybake

Step by Step

Step 1

Preheat the oven to 200ºC, gas mark 6. Lift out the 2 discs of rosemary and garlic butter from the potato pack and set aside, then tip the potatoes onto a large baking tray.

Step 2

Nestle the frozen hake fillets among the potatoes, then drizzle with a little oil and season. Bake for 15 minutes. Meanwhile, cut 4 thin slices from the lemon, then cut the remaining lemon ½ into 4 wedges.

Step 3

Stir the potatoes, then scatter over the tomatoes, red onion and lemon slices. Put the butter discs on top of the fish and return to the oven for 15-20 minutes, until the potatoes are crisp and the fish is cooked through and piping hot.

Step 4

Boil the beans according to pack instructions towards the end of the cooking time. Serve the traybake with the lemon wedges for squeezing over, and the beans on the side.