CRISPY HAKE TRAY BAKE

CRISPY HAKE TRAY BAKE
1 medium butternut squash, chopped into medium chunks
2 red onion, cut into wedges
1 tablespoon olive oil
500 g passata
250 g cherry tomatoes, halved
½ pack fresh thyme, leaves picked
100 g black olives
4 hake fillets (approx 600 g)
50 g plain flour
1 egg, lightly beaten
75 g fresh breadcrumbs
3 tablespoon fresh pesto

Preheat the oven to 200°C, 180°C fan. Place the butternut squash and red onion in a baking dish and drizzle with the oil. Transfer to the oven to roast for 30 minutes.
Pour over the passata and scatter with the tomatoes, ½ the thyme and olives.
Season the fish and dust in the flour. Dip into the beaten egg then roll through the breadcrumbs mixed with the remaining thyme. Add the fish to the passata tray, drizzle over the pesto and roast in the oven for 15-20 minutes until crisp and cooked through.

NOTE:
Salmon would also be a good fillet to bake in this delicious tray bake.

Photo 1: Benhet Nieuwenhuis (Ek het die resep halveer)
Photo 2: Elna Erasmus