Hake Baked in Foil with Vegetables

1. Clean and wash the hake, cut along the backbone, and remove the bones. Lightly salt the fish fillets on both sides and sprinkle with a little Herbes de Provence. Cover with plastic wrap and set aside.

2. Peel the carrots and slice into thin rounds. Cut the tomatoes into small pieces and the bell pepper into strips. Peel and cut the zucchini into fairly large pieces. Chop the parsley.

3. Place a sauté pan on the stove, pour in half a cup of water, and add the carrots. Cover with a lid and simmer over medium heat for 3–4 minutes. Then add the zucchini and sweet pepper. Cook until the zucchini is halfway done, adding a little water if necessary. After about 10 minutes, add the tomatoes and cook for another couple of minutes.

4. Drain any excess liquid from the vegetables. Season with salt, add parsley, and mix well.

5. Grease a sheet of foil with vegetable oil. Place half of the vegetables on the foil, drizzle lightly with olive oil and lemon juice. Lay the fish on top of the vegetables with the skin side up. Fold and seal the edges of the foil. Repeat with the remaining fish.

6. Place the foil packets on a baking tray. Bake in a preheated oven at 180°C (356°F) for 15 minutes. Then open the foil and bake for another 10 minutes.