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Baked Hake with Courgette & Tomato
Preheat oven to 180’C. Sweat onion and garlic in olive oil. Add sliced courgette and tomato. Sprinkle the fillets with salt, pepper and sage. Place fish into a greased shallow baking dish and put courgette and tomato mixture on top of fillets. Sprinkle cheese on top and cover with sour cream. Bake for 25 minutes.
Oven Baked Hake in Creamy sauce
Preheat the oven to 180°C. Season the hake with salt and pepper and place in an ovenproof dish. Sprinkle the parsley and lemon zest over the fish. Season the crème fraiche with salt and freshly ground black pepper and spoon the mixture over the hake fillets. Mix the breadcrumbs and cheese and sprinkle over, dot with pieces of butter and bake in the oven for 25-30 minutes until golden brown.
Sundried Tomato stuffed Hake with Spinach
Preheat the oven to 190C/gas mark 5 Mix the sun-dried tomatoes, garlic and olive oil together. Spread out the fish fillet and on one end place the sun-dried tomato mixture. Roll the fillet and place it seam side down in an oiled ovenproof dish. Cover with foil and bake for 15mins or until the flesh flakes easily. Meanwhile, wash the spinach and remove any large stalks, dry well. Heat the butter in a large pan and add the spinach, cook until it wilts down, season to taste. Arrange spinach on warmed plates and top with the stuffed fillet. Sprinkle with Parmesan.