2 medium sweet potatoes, cut into bite size chunks
2 medium fresh beetroot, cut into bite size chunks
750g ripe tomatoes, I prefer large tomatoes but cherry tomatoes will work too
A sprinkle of sea salt
Some fresh or dried thyme
Preheat the oven to 240C. Slice the tomatoes in half and place on a lined oiled baking tray. Sprinkle with salt and thyme. In a separate oiled tin, place the beetroot and sweet potatoes, give them a good stir to ensure they’re fully covered in oil before adding to the oven.
Roast the tomatoes for about 15 minutes, then take them out. Next, place a sheet of baking paper on a baking tray, on top of that place a sheet of aluminium kitchen foil. Spread the tomatoes evenly, sprinkle with fresh basil.
Now, place the hake fillets skin down on top of the tomatoes, season with salt and pepper, and close the parcel (make sure to seal it). Bake for 15 minutes. Keep an eye on the roasting vegetables and turn them if you feel they’re not roasting evenly. Enjoy!