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Hake with tomatoes and cucumber salsa verde


Serves: 4
timePrep time: 10 mins
timeTotal time:
Hake with tomatoes and cucumber salsa verde
Recipe photograph by Jonathan Gregson

Hake with tomatoes and cucumber salsa verde


Serves: 4
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
376Kcal
Fat
24gr
Saturates
4gr
Carbs
2gr
Sugars
2gr
Fibre
1gr
Protein
37gr
Salt
0.8gr

Mitch Tonks

Mitch Tonks

Chef Mitch Tonks co-owns the award-winning Seahorse restaurant in Dartmouth, along with the six-strong Devon chain of Rockfish restaurants. He is also an ambassador with the Marine Stewardship Council [MSC], which sets standards for sustainable fishing.
See more of Mitch Tonks’s recipes
Mitch Tonks

Mitch Tonks

Chef Mitch Tonks co-owns the award-winning Seahorse restaurant in Dartmouth, along with the six-strong Devon chain of Rockfish restaurants. He is also an ambassador with the Marine Stewardship Council [MSC], which sets standards for sustainable fishing.
See more of Mitch Tonks’s recipes

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

Get ahead

Make the salsa verde up to a few hours ahead, cover and chill.

  1. 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.

  2. 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).

  3. Serve with the salsa verde and lemon wedges to squeeze over.

Chef quote

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

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