Hake with tomatoes and cucumber salsa verde
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,
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Mortar and pestle
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
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
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