Hake with fennel salad & crunchy salsa verde | Marine Stewardship Council

Ingredients

• 2 fillets of MSC Hake
• A few capers
• 2 anchovy fillets
• Olive oil
• Salt to season
• ½ red onion finely sliced
• ½ bulb of fennel
• A small handful of fresh mint
• 1 anchovy fillet
• ½ an orange segmented with the juice
• Agrodolce (or sweet vinegar)
• 1 tbsp fresh mint
• 1 tbsp tarragon
• 1 tbsp basil leaves
• 1 tbsp dill
• 1 tbsp flat-leaf parsley
• 1 tbsp chives
• ½ stalk of celery finely sliced
• 1tbsp Dijon mustard
• Juice from ½ lemon
• Agrodolce (or sweet vinegar