Hake with tomatoes and cucumber salsa verde | Sainsbury`s Magazine

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