Mitch Tonks’ Hake “Al Cartoccio”


This zesty hakes makes a speedy mid-week supper. Serve with roasted vittoria tomatoes on the vine for an added taste of the Mediterranean

Serves 1

• A few sprigs of by Sainsbury’s fresh packed rosemary
• 1 x 200g hake fillet
• 1 small by Sainsbury’s birds eye chilli, chopped
• 2 whole cloves of by Sainsbury’s garlic, skin left on
• Splash of Sainsbury’s House Dry White Wine
• Olive oil
• Sea salt
• 1 x by Sainsbury’s lemon, halved, juiced and tested
• Spring onions
• Tin foil and parchment paper

Place a piece of tin foil on to a work surface and cover with a layer of parchment paper. Fold over each edge so that the foil and parchment are secured together at the edges.
2 Put a couple of sprigs of rosemary in the centre of the parchment. Lay the fillet on the sprigs of rosemary and sprinkle most of the chopped chilli (to taste) over the top.
3 Lightly crush the garlic cloves by putting the flat side of a knife on top and giving it a thump with your hand, then put them on and around the fish. Sprinkle with sea salt.
4 Lift up the edges of the foil to keep everything in and add the olive oil and wine. Now encase the fish in the foil – it should be in a loose bag but sealed tightly, enabling it to steam.
5 Place on a roasting tray and bake in a hot oven 220C for 10 minutes.
6 Remove from the oven and carefully undo the bag, folding back the sides to make the fish easy to get at.
7 Squeeze a little lemon over the top and garnish with sliced spring onions, the remaining sliced birds eye chilli and lemon zest.

Recipe courtesy of chef Mitch Tonks.


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