We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Hake with tomatoes and cucumber salsa verde
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Jonathan Gregson
Hake with tomatoes and cucumber salsa verde
Recipe by Mitch Tonks
Serves: 4
Prep time: 10 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
376Kcal
Fat
24gr
Saturates
4gr
Carbs
2gr
Sugars
2gr
Fibre
1gr
Protein
37gr
Salt
0.8gr
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
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.
-
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.
-
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).
-
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