This is a totally awesome supper! The veg is Roasted sweet potato, cauliflower, broccoli and peas all steamed and cavalo nero pan fried in butter.
For the Arrabiata sauce, mix half a can of tinned tomatoes with a teaspoon of chilli flakes, a heaped teaspoon of capers and a heaped tablespoon of black olives. Place a piece of bacon around the hake fillet for each person, then fill with a tablespoon of sauce and fold over and pour the rest of the sauce on top of the fillets. Bake in the oven until cooked and serve - totally lush!