Oven-Baked Hake With Vegetables and Lovage
2 hakes, gutted and cleaned
400 grams zucchini, thinly sliced
20 blacks olives, pitted, cut in half
1 tomato, cut into cubes
1 tablespoon olive oil
For the hake filling:
1 tablespoon olive oil for coating
In a bowl mix zucchini, olives and tomato.
Pour olive oil onto vegetables, mix.
Fill the fish cavity with parsley, lovage and garlic.
Lightly coat the fish with olive oil.
Line a baking pan with Al foil long enough to completely cover the fish and vegetables.
Place vegetables in the pan, lay the hake on top and cover with foil.