Preheat the oven to 400 degrees F (200 degrees C). Remove each
Hake Medallions (1 box)
from its packaging and set aside.
Chop off the stalks of the
Fennel Bulb (1)
reserving the leaves. Using a very sharp knife or mandolin, thinly slice the fennel bulb. Do the same with a
Drizzle a little
Olive Oil (as needed)
in the base of an ovenproof dish and layer over the fennel and lemon slices.
Feta Cheese (as needed)
and arrange the hake on top, scattering over the
Black Olives (8)
Juice the remaining
and add to the dish. Season the hake with the
Dried Oregano (1 tsp)
Smoked Paprika (1 tsp)
and tuck the
Fresh Rosemary (2 sprigs)
in amongst the fish.
Season the entire dish with
Coarse Sea Salt (to taste)
Coarse Black Pepper (to taste)
and drizzle over some more olive oil. Bake the fish for 20-25 minutes or until gently flaking.
Orzo Pasta (1 cup)
according to packet instructions and pour into a large bowl. Remove the hake from the dish and keep warm.
Using tongs, transfer the cooked fennel, feta, and olives from the ovenproof dish to the orzo and combine. Finely chop the reserved fennel leaves and add to the mixture.
Spoon the orzo onto each plate and top with a Cape hake medallion. Serve with
Lemon Wedge (1)