Preheat oven and tray: Heat your oven to 200°C (180°C fan). Add 4 tablespoons olive oil to a large roasting tray and put it in the oven for a couple of minutes to warm through.

Soften leek and fennel in the tray: Add the 1 leek, washed and sliced into rounds, 1 fennel bulb, cored and thinly sliced (fronds reserved), and 3 garlic cloves, thinly sliced to the hot oily tray. Season with a pinch of 1 teaspoons flaky sea salt, toss to coat, and roast for 10–12 minutes, stirring once halfway, until softened and lightly golden at the edges.

Remove leek and fennel: Scoop the leek and fennel out into a bowl — a slotted spoon is fine, leaving the oil behind in the tray. Set aside.

Par-cook the potato discs: Add the 300 grams waxy potatoes (e.g. Charlotte), sliced into 5mm discs to the oily tray and toss to coat. Spread in a single layer and roast for 15 minutes until just starting to turn golden at the edges.

Build the tray: Return the leek and fennel to the tray, spreading around and between the potato discs. Scatter over the 200 grams cherry tomatoes, 60 grams pitted black olives, and 2 tablespoons capers, drained. Pour the 100 milliliters dry white wine around the edges of the tray (not directly over the potatoes). Season with 0.5 teaspoons black pepper and 0.5 teaspoons chilli flakes (optional) if using.

Season and add the fish: Pat the 2 hake fillets, skin-on dry with kitchen paper. Season both sides with 1 teaspoons flaky sea salt and 0.5 teaspoons black pepper. Lay them skin-side up on top of the vegetable base, nestling them in slightly. Scatter the 1 lemon, zested and cut into wedges zest over the fish.

Bake: Return the tray to the oven and bake for 14–16 minutes, until the hake is just cooked through — it should be opaque, flake easily, and feel just firm to the touch. Avoid overcooking; hake is delicate and dries out quickly.

Rest and serve: Rest for 2 minutes out of the oven. Scatter any reserved fennel fronds over the top for freshness. Serve directly from the tray with lemon wedges alongside and good crusty bread to mop up the juices.