100 ml of Soya Sunflower Oil
3 sliced Sicilian lemons
800 g of fresh yellow hake in slices
2 teaspoons salt
Pepper to taste
10 whole garlic cloves
1 sliced onion (200 g)
½ sliced medium red peppers (110 g)
½ sliced medium yellow bell bell pepper (110 g)
200 g pitted black Chilean olives
Fresh thyme to taste
2 carrots cut into sticks
300 g cherry or hollandaise tomatoes
¼ teaspoon sweet paprika
Parsley to taste
Grease the bottom of a baking dish with oil. Arrange the lemon slices and the fish seasoned with a little salt and black pepper. Scatter the garlic cloves, onion, peppers and olives. Season with thyme and a little more salt and pepper. Top up with the carrots and tomatoes, salt, paprika, thyme and pepper.
Bake in the preheated oven (180 °C) for about 40 minutes, covered with aluminum foil halfway through. Finish baking until the fish is firm, starting to flake, and the vegetables are golden brown.
Sprinkle with salt and pepper.
Sprinkle with parsley and serve!
