Hake with tomatoes and cucumber salsa verde
Prep time: 10 minsTotal time: 
Hake with tomatoes and cucumber salsa verde
Prep time: 10 minsTotal time: 
Mitch Tonks
Mitch Tonks
Ingredients
- 2 anchovy fillets in oil, drained
- ½ small garlic clove
- 1 tsp Dijon mustard
- 14g mint, leaves picked and stalks discarded, chopped
- 14g flat-leaf parsley, chopped
- 14g fresh basil, chopped
- 1 green chilli, deseeded and finely chopped
- about 100ml olive oil
- ¼ cucumber, peeled, deseeded and cut into small dice
- 4 x 200g hake fillets (or cutlets)
- 270g cherry tomatoes on the vine
- lemon wedges, to serve
Step by step
Make the salsa verde up to a few hours ahead, cover and chill.
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Preheat the oven to 220°C, fan 200°C, gas 7. Use a pestle and mortar to grind the anchovies and garlic to a paste, transfer to a bowl, then add the mustard, chopped herbs and green chilli. Gradually drizzle in 6 tablespoons of olive oil, stirring to make a thick sauce, then stir in the cucumber and season to taste.
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Brush the hake with olive oil; season. Arrange on a lightly oiled baking tray, toss the tomatoes in a little oil and put in the tin. Roast for 8-10 minutes until cooked through (15-20 minutes for cutlets).
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Serve with the salsa verde and lemon wedges to squeeze over.
Hake is a favourite fish of mine – I like its soft texture and delicate flavour, which lends itself to simple cooking. Once this salsa verde is made, it will keep for a few days in the fridge
